Brussels Sprouts au Gratin

Name: Brussels Sprouts au Gratin Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

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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, and it's ready in just 35 minutes.

If you love cheesy side dishes, also try our cheesy white bean tomato bake or cheesy spaghetti squash lasagna boats.

Brussels Sprouts au Gratin in a baking dish

Here's a delicious recipe that needs to make an appearance on your holiday table this year. Brussels sprouts au gratin is everything we want a side dish to be – it's creamy, comforting, and full of flavor.

While some au gratin recipes call for béchamel sauce, this no-fuss recipe uses cream and a flour slurry for a rich-tasting sauce that's equally creamy. The recipe is really simple, and it's all done in one pot so clean-up is easy.

You'll start by cooking some bacon. Then, using the same pan, add the veggies and cook them until they start to soften. Pour in the slurry and the cream, then sprinkle on the cheese. Top it with crumbled bacon, and bake until golden and bubbly. Yum!

It's easy enough to whip up this dish on a weeknight too, and with a protein main like crockpot roasted chicken, it's comfort food at its finest.

What is ‘au gratin'?

Au gratin is a classic French cooking method that uses cream, cheese, butter, and often herbs. It refers to any dish topped with cheese or breadcrumbs, mixed with butter, and browned to form a crispy crust.

a close up of Brussels Sprouts au Gratin in a pan

Brussels sprouts au gratin ingredients

These are the ingredients you'll need to make brussels sprouts au gratin:

Bacon – just a few strips add a bit of smoky bacon flavor. Feel free to omit for a vegetarian version.
Brussels sprouts – these bright green little guys tend to make their appearance in early fall. They're similar in taste to cabbage, and when cooked are crispy on the outside but tender in the middle.
Onion garlic, salt + pepper = flavor!
Flour – instead of making a béchamel, which can be involved, we make a slurry using all-purpose flour and stock, which cooks up into a nice thick sauce.
Chicken stock – we always have some of our homemade chicken stock on hand, but you can use store-bought. Use vegetable stock to make it vegetarian.
Cream – we use heavy cream (37%+) or whipping cream (33-36%) for that full flavor experience.
Grated cheddar + parmesan cheese– for that bold, cheesy, au gratin goodness.

How to make brussels sprouts au gratin

This brussels sprouts gratin recipe is a creamy, comforting, and classy dish for dinner parties or holiday menus. Here's how we make it in a couple of simple steps:

While your oven preheats, cook the bacon until it's nice and crispy. Remove it, and crumble it when it's cool enough to handle.
While the bacon cooks, prepare your veggies. Toss the brussels sprouts along with the onion, garlic, salt, and pepper back into the same pan, and cook.
Make a slurry with the flour by adding it to a bowl, then slowly stir in stock a little at a time.
Pour this slurry, along with the cream and most of the cheese, over the brussels. Mix everything together and sprinkle the top with the remaining cheese and crumbled bacon.
Bake until the sauce is nice and thick and the brussels start to brown. If you have some herbs on hand like fresh thyme, sprinkle some on and serve warm.

Full recipe instructions are in the recipe card below.

Brussels Sprouts au Gratin on a plate with a fork

Tips for choosing brussels sprouts

Brussels sprouts reach their peak season in October through November. This timing makes them perfect for the holiday season! Here are a few things to keep in mind when buying them:

The smaller ones tend to be more tender and sweet
Larger ones are easier to work with
Look for a bright green color with no yellow or brown outer leaves
They should be firm and heavy for their size (like compact tiny cabbages)
They'll stay fresh for up to 10 days in the fridge

FAQS

Can it be made vegetarian?

Yes, it's easy to make this dish vegetarian! Simply omit the bacon and add a tablespoon of butter to the cooking pan instead. And swap the chicken stock for vegetable stock.

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.

How long do leftovers keep in the fridge?

Store any leftovers in an airtight container in the refrigerator for 2-3 days.

Can I use a different type of cheese?

While we love the combination of cheddar cheese and parmesan, gruyère cheese also tastes great.

What to serve with brussels sprouts au gratin

This rich and comforting side dish is the perfect addition to holiday menus at Thanksgiving or Christmas. You don't have to wait for the holidays to make it though. It's a delicious dish for date night or fall dinner parties when brussels sprouts are in season.

Fall side dishes that taste great with brussels sprouts au gratin