Brussels Sprouts au Gratin with Bacon
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This brussels sprouts au gratin is the perfect cheesy side to serve throughout the holidays. Brussels sprouts are baked in an irresistible creamy sauce until crisp and golden. It’s an easy one-pan recipe that’s ready in just 35 minutes.
This Brussels sprouts au gratin is one of those side dishes I always want on the holiday table. It’s creamy, comforting, and packed with flavor, with no fussy steps. Instead of making béchamel, I use cream and a simple flour slurry to create a rich, velvety sauce in one pan, making cleanup easier.
I start by cooking a few strips of bacon until crisp, then use that same pan to soften the Brussels sprouts, onion, and garlic, seasoning everything with salt and pepper. Once the vegetables are tender, I stir in chicken stock, the flour slurry, and cream, then finish it with plenty of grated cheddar and Parmesan. The bacon goes back on top, and the whole dish bakes until golden and bubbly.
It’s easy enough to make on a weeknight, but special enough for holidays and gatherings. I love serving it alongside a simple protein like roast chicken, letting this cozy, cheesy dish steal the spotlight as the ultimate comfort-food side.
Can this dish be prepared in advance? If you’re hosting a dinner party, you can prepare this dish the day before. Cook the bacon and assemble the gratin. Then, instead of cooking it, cover it and refrigerate it. Before dinner, cook it in a preheated oven as directed, adding an extra 5 minutes of cooking time.
Brussels Sprouts au Gratin Recipe
Ingredients
- 4 strips bacon
- 2 lb brussels sprouts (trimmed and halved)
- ½ medium onion (minced)
- 3 cloves garlic (minced)
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon flour (or cornstarch)
- ¾ cup chicken stock
- ½ cup cream
- ½ cup grated cheddar
- ½ cup grated parmesan
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Add the bacon to a medium-sized, oven-safe frying pan over medium heat and cook until it's crispy, about 10 minutes. Remove the bacon from the pan and crumble it once it's cool.4 strips bacon
- Prep the veggies while the bacon is cooking. Then, add the brussels sprouts to the pan the bacon was cooked in and toss to coat. Top with the onion, garlic, salt, and pepper. Put the pan back onto the heat and cook for 5 minutes.2 lb brussels sprouts, ½ medium onion, 3 cloves garlic, ½ teaspoon EACH: salt and pepper
- Put the flour into a small bowl or cup and add the stock, a little at a time, to make a slurry.¾ cup chicken stock, 1 tablespoon flour
- Pour the slurry and the cream over the brussels. Add most of the cheddar and parmesan and mix everything together well. Sprinkle the remaining cheese and the crumbled bacon over top.½ cup cream, ½ cup grated cheddar, ½ cup grated parmesan
- Put the pan into the oven and bake until the sauce has thickened and the brussels are starting to brown on top, 15-20 minutes.
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Nutrition
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Absolutely DELICIOUS! The sauce was so creamy. I did use garlic powder & onion powder instead of the minced garlic and onion. I also seasoned it with a little Kinder Cowboy Butter seasoning and a little Happy Salt in place of the salt & pepper. My husband told me to never make Brussel Sprouts any other way from now on.
Oh I love that!!!
I love this grain recipe with Brussels sprouts.
Saving this for Thanksgiving. I made it last Sunday and it was so rich and flavorful. Can’t wait to make again.
I was looking for a new way to serve brussels sprouts this year and this is it. These brussels sprouts au gratin is very tasty and I know my family and guests will love it.