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BRUSSELS SPROUT GRATIN with BACON is the ultimate holiday side dish! Who can resist brussels sprouts when sprinkled with bacon and SO MUCH CHEESE! The cream sauce inside is so easy and delicious, making this a Thanksgiving favorite for our family.

Brussels Sprouts Gratin Recipe

Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 227kcal
Author: Becky Hardin | The Cookie Rookie
Brussels Sprouts Gratin is a cheesy, creamy dream of a holiday side dish! This Bacon Brussels Sprouts Au Gratin recipe is sure to be a family favorite!
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Ingredients

  • 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 9x13-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

Notes

  • 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.
Storage: Store Brussels sprouts gratin in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 weeks.

Nutrition

Calories: 227kcal | Carbohydrates: 14g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 1070mg | Potassium: 500mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1096IU | Vitamin C: 72mg | Calcium: 275mg | Iron: 1mg