Description
Creamy, cheesy brussels sprouts gratin delivers comfort on a plate with its rich, golden-brown top. Crispy edges and velvety interior promise a delightful side dish you’ll savor to the last delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds Brussels sprouts (small to medium), outer leaves removed, stems trimmed, halved
- 6 strips bacon, diced
- 2 cups grated sharp white Cheddar cheese (or Gruyere, Fontina, or Brie)
- 1/4 cup freshly grated Parmesan cheese
Cream and Seasoning:
- 2 cups heavy cream
- 1 tablespoon all-purpose flour
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 pinch of cayenne pepper (optional)
Topping and Preparation:
- 2 slices butter-flavored bread (such as brioche), coarsely ground
- 2 tablespoons salted butter, softened (or unsalted butter with a pinch of salt)
- Butter, oil, or cooking spray (for the baking dish)
Instructions
- Prepare a gratin dish by lightly coating with butter or cooking spray, then set the oven temperature to 400°F for optimal heating.
- Create a boiling water bath with salt, quickly submerge Brussels sprouts for 3-4 minutes until they transform into a vibrant green color and become slightly tender.
- Immediately transfer sprouts to an ice water bath to halt cooking, then carefully dry with a clean kitchen towel to remove excess moisture.
- Render bacon in a deep skillet over medium heat until crispy and golden, extracting maximum flavor and creating delicious drippings.
- Transform bacon drippings into a luxurious sauce by whisking flour, creating a roux that will thicken and provide depth to the dish.
- Gradually introduce heavy cream to the roux, stirring continuously until the mixture reaches a smooth, slightly thickened consistency.
- Incorporate shredded cheese into the cream sauce, melting completely and creating a rich, velvety texture with gentle whisking.
- Season the cheese sauce with salt, black pepper, and a hint of cayenne for a subtle kick of heat.
- Gently fold crispy bacon pieces and blanched Brussels sprouts into the cheese sauce, ensuring every morsel is evenly coated.
- Transfer the creamy mixture to the prepared gratin dish, spreading it evenly to create a uniform layer.
- Craft a crispy topping by combining breadcrumbs, melted butter, and freshly grated Parmesan cheese using your fingertips.
- Sprinkle the breadcrumb mixture generously over the Brussels sprouts, creating a golden, crunchy surface.
- Bake uncovered in the preheated oven for 20-25 minutes, watching for a beautiful golden-brown color and bubbling edges.
- If the breadcrumb topping browns too quickly, loosely tent with aluminum foil to prevent burning while ensuring complete cooking.
- Serve immediately while the gratin is hot and the topping remains delightfully crisp.
Notes
- Blanching Brussels sprouts helps maintain their vibrant green color and prevents overcooking, ensuring a crisp-tender texture that’s perfectly balanced.
- Reserve some bacon drippings for extra flavor, but drain excess fat to keep the dish from becoming too greasy and heavy.
- Experiment with different cheese combinations like Gruyère and sharp cheddar to add depth and complexity to the sauce.
- Toast breadcrumbs in a dry skillet before adding to the topping for an extra crunch and nutty flavor that elevates the entire dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 629
- Sugar: 2 g
- Sodium: 765 mg
- Fat: 55 g
- Saturated Fat: 32 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 158 mg