Brussels Sprouts Gratin with bacon is the ultimate holiday side dish! Who can resist bacon Brussels sprouts when sprinkled with so much cheese? The creamy sauce inside of this Brussels sprouts au gratin is so easy and delicious, making this a Thanksgiving favorite for our family.
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What’s in Brussels Sprouts Au Gratin?
This super easy bacon Brussels sprouts gratin is one of my all-time favorite side dishes. It’s the ultimate way to eat your greens! Who can resist Brussels sprouts when they are tossed in a creamy white sauce, sprinkled with tons of bacon, and topped with loads of white cheddar? I know I can’t!
- Brussels Sprouts: The star of the show. Let me tell you, if you think you’re not a fan of them, I’m here to change your mind!
- Butter + Flour: Create a roux to thicken the sauce.
- Skim Milk: Forms the base of the sauce. For a creamier sauce, swap the skim milk for whole milk, half-and-half, or heavy cream.
- Salt + Pepper: Enhance the natural flavor of the sauce.
- Cheese: Parmesan cheese adds a salty and umami flavor to the sauce, while white cheddar creates that bubbly gratin top!
- Bacon Crumbles: Add an extra touch of salty and umami flavor!
Pro Tip: Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Variations on Au Gratin Brussels Sprouts
Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella. You can also add 1-2 teaspoons of fresh herbs to the cheese sauce or top your casserole with breadcrumbs of crumbled Ritz crackers. For a vegetarian version, swap out the bacon from slivered almonds.
Gratin refers to a dish with a crisp crust of melted cheese.
The best way to trim Brussels sprouts is to begin by removing the outer leaves. Once any discolored leaves have been removed, cut off the thick part of the root. Finally, cut the sprouts in half vertically from root to end.
To keep these sprouts from getting soggy, make sure to drain off any excess water before adding them to the casserole dish!
How to Store and Reheat
Store leftover Brussels sprouts gratin in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven covered with foil for about 20 minutes, or until hot.
How to Freeze
Freeze Brussels sprouts gratin in individual portions in airtight containers for up to 2 weeks. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cheesy Brussels sprouts alongside holiday favorites, like Thanksgiving turkey, Christmas beef tenderloin, or Easter ham.
5-Star Review
“Best Ever! Made many times. It’s delicious.” – Sher
Brussels Sprouts Gratin Recipe
Equipment
Ingredients
- 1½ pounds Brussels sprouts trimmed and cut in half lengthwise
- 3 tablespoons salted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- Kosher salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 8 slices crumbled cooked bacon
- 1 cup freshly shredded white cheddar cheese
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Add in all the Brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place them in the prepared baking pan.1½ pounds Brussels sprouts
- While the Brussels are cooking, make your sauce: melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and allow to cook for 1 minute, whisking constantly.3 tablespoons salted butter, 3 tablespoons all-purpose flour
- Whisk in your milk slowly, again whisking constantly until a sauce forms.2 cups skim milk
- Reduce heat to simmer and allow to cook for 5-6 minutes or until its thick and smooth. Whisk frequently while it cooks.
- Season the salt liberally with salt and pepper to taste, and then stir in the Parmesan cheese.Kosher salt and freshly ground black pepper, ½ cup freshly grated Parmesan cheese
- Sprinkle the bacon crumbles over the brussels in the baking dish, reserving a bit for garnish.8 slices crumbled cooked bacon
- Pour the white sauce over the brussels, making sure to get in all the nooks and crannies.
- Top with the shredded white cheddar and remaining bacon.1 cup freshly shredded white cheddar cheese
- Bake for 10-15 minutes or until cheese is fully melted and bubbly.
Video
Becky’s Tips
- For a gluten-free dish, swap the all-purpose flour for an equal amount of gluten-free 1:1 flour.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
- Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella.
- For a vegetarian version, swap out the bacon from slivered almonds.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Brussels Sprouts Recipes We Love
- Roasted Brussels Sprouts
- Maple Bacon Brussels Sprouts
- Sautéed Brussels Sprouts
- Shaved Brussels Sprout Salad
I am confused about “Step #7”. Please clarify. Thank you.