Golden Brussels Bake

Why This Brussels Sprouts Gratin Shines

This recipe isn’t just another way to cook Brussels sprouts; it’s a culinary revelation that marries deep, savory flavors with comforting textures. Here’s why this particular Brussels Sprouts Gratin recipe deserves a permanent spot in your culinary repertoire:

The Irresistible Flavor Profile: Bacon’s Best Friend

The smoky, salty notes of crispy bacon are a match made in heaven for the earthy, slightly bitter undertones of Brussels sprouts, and this gratin recipe fully embraces that delicious synergy. Each bite delivers a delightful interplay of savory depth that will tantalize your taste buds.

The Magic of the Velvety Cheesy Cream Sauce

At the heart of this decadent side dish is a luxurious, creamy cheese sauce that’s surprisingly simple to prepare. Crafted with rich heavy cream and punctuated by the sharp, tangy bite of white Cheddar cheese, this sauce wraps the Brussels sprouts in a cocoon of pure comfort. The robust flavor of sharp white Cheddar perfectly complements the savory bacon and balances the earthiness of the sprouts, creating a harmonious and utterly delicious experience. While yellow cheddar works, white cheddar offers a visually appealing, cleaner presentation.

Crispy Perfection: The Buttery Breadcrumb Topping

What sets a gratin apart is its signature crispy topping, and ours is no exception. Made from buttery brioche breadcrumbs and nutty Parmesan cheese, this golden crust provides a crucial textural contrast to the tender Brussels sprouts and the creamy sauce below. This delightful crunch is the crowning glory, elevating the entire dish from simply good to truly unforgettable.

Effortless Elegance: Easy and Make-Ahead Convenience

One of the most appealing aspects of this Brussels Sprouts Gratin is its remarkable ease of preparation and make-ahead potential. The casserole base can be fully assembled up to two days before you plan to bake it, allowing you to handle a significant portion of the cooking in advance. This feature makes it an absolute lifesaver for busy weeknights, holiday gatherings, or any occasion where you want to serve a gourmet side without the last-minute rush. Simply pop it in the oven when you’re ready, and a magnificent dish awaits!

Winning Over Even the Skeptics

For those who might usually shy away from Brussels sprouts, prepare for a delightful surprise. The irresistible combination of cheesy, bacony goodness, tender sprouts, and crispy topping often converts even the most ardent Brussels sprouts skeptics into enthusiastic fans. It’s a dish designed to please everyone at the table.

In summary, this cheesy Brussels sprouts recipe is:

• Effortlessly Easy: Simple steps for spectacular results.
• The Ultimate Holiday Side: A festive addition that elevates any celebratory meal.
• Decadently Delicious: Fresh breadcrumbs and Parmesan create a crispy, savory crust complementing a rich, creamy interior.
• Perfectly Make-Ahead: Prepare in advance for convenience and peace of mind.

Detailed Ingredient Breakdown & Smart Substitutions:

• Brussels Sprouts: Opt for small to medium-sized Brussels sprouts, as they tend to be sweeter and more tender. Before cooking, remember to remove any discolored or rough outer leaves and trim the stem end. Halving them ensures even cooking and allows them to absorb more of that luscious sauce.
• Bacon: The smoky flavor of classic pork bacon is exceptional here. However, if you prefer not to consume pork, feel free to use turkey bacon, beef bacon, or even a plant-based soy bacon alternative. Be mindful that if using turkey or soy bacon, you might need to add a touch more fat (like butter or olive oil) to the pan when making the roux, as these alternatives often render less fat. Avoid maple or other flavored bacons, as their strong flavors can compete with the delicate balance of the cheese and sprouts.
• All-Purpose Flour: A small amount of all-purpose flour is crucial for creating a stable roux, which serves as the base for our rich cheese sauce. This starch helps to thicken the sauce and, importantly, prevents the cheese from curdling or “breaking” when it melts, ensuring a silky-smooth consistency.
• Cheddar Cheese: For a truly robust and tangy flavor, we recommend sharp white Cheddar cheese. Its assertive taste cuts through the richness of the cream and complements the bacon and sprouts beautifully. While yellow cheddar works perfectly fine, white Cheddar often results in a more elegant and visually appealing presentation. Excellent substitutes include Gruyere, Fontina, or Brie cheese – each will impart its unique creamy, nutty, or earthy notes, offering a delightful variation to the gratin.
• Heavy Cream: Also commonly known as whipping cream, heavy cream is essential for the decadent richness of this gratin. It boasts a higher milk fat percentage (typically around 36%) compared to regular whipping cream (approximately 30%), which contributes to the sauce’s luxurious texture and stability.
• Breadcrumbs: For the ultimate crispy topping, a buttery-flavored bread like brioche works wonders, adding another layer of richness. However, plain fresh breadcrumbs (made from day-old artisan bread) will also yield excellent results. Fresh breadcrumbs provide a superior texture compared to dried, pre-packaged versions.

• Preparation is Key: Begin by gathering and meticulously prepping all your ingredients. This mise en place will ensure a smooth cooking process.
• Preheat Your Oven: Set your oven to 400°F (200°C).
• Prepare Your Baking Dish: Lightly butter, oil, or spray with cooking spray an oval gratin-style baking dish. Ensure it’s large enough to comfortably hold all the Brussels sprouts. Set this aside for later.
• Ready the Brussels Sprouts: Carefully remove any loose, discolored, or rough outer leaves from the Brussels sprouts. Trim the stem ends. For even cooking and better sauce absorption, slice each sprout in half.
• Blanching the Sprouts: Prepare an ice bath by filling a large bowl with ice and water. In a large, deep skillet or saucepan, bring a generous amount of salted water to a rolling boil. We recommend using about two tablespoons of salt to season the sprouts from the inside out.
• Cook to Perfection: Gently drop the halved Brussels sprouts into the boiling salted water. Cook them for approximately 3-4 minutes, or until they are almost tender-crisp. You should be able to pierce them easily with a knife, but still feel a slight resistance in the center, and they should retain their vibrant bright green color. This brief blanching ensures they cook fully without becoming mushy in the gratin.
• Shock and Drain: Immediately drain the blanched Brussels sprouts and plunge them into the prepared ice bath. This crucial step halts the cooking process, preserves their bright green color, and maintains their firm texture. Once cooled, drain them thoroughly again and pat them completely dry with paper towels or a clean kitchen towel. Excess moisture can dilute your sauce.

Sharp Cheddar is a fantastic choice due to its robust flavor and widespread availability. However, feel free to experiment with other melting cheeses to suit your preference or what you have on hand. Gruyere offers a nutty, complex flavor, Fontina provides a wonderfully creamy and mild taste, and Brie, with its buttery and earthy notes, can add a sophisticated touch. Always shred or chop your chosen cheese before incorporating it into the sauce to ensure it melts smoothly and evenly.

While fresh breadcrumbs undeniably offer a superior texture and richer flavor for the gratin topping, you can certainly use store-bought breadcrumbs in a pinch. If opting for a pre-made variety, we highly recommend coarse panko breadcrumbs. Their larger, flakier texture will still provide a good level of crispness, though you might find the flavor slightly less complex than homemade brioche breadcrumbs.

Absolutely! This Brussels Sprouts Gratin is an excellent make-ahead dish, perfect for holidays or busy schedules. You can assemble the entire casserole, including the sprouts and cheese sauce, up to two days in advance. Store it covered in the refrigerator. The crucial tip is to leave the breadcrumb topping off until you are ready to bake. Before baking, let the casserole stand at room temperature for about 30 minutes to take off the chill. Then, add the topping and bake as directed. You may need to slightly increase the baking time if the casserole is still very cold.

While fresh Brussels sprouts are generally preferred for their texture and vibrant flavor, you can use frozen ones as a convenient alternative. Thaw them completely first, then pat them very dry before blanching, as frozen sprouts can release a lot of water. Adjust cooking times as needed to ensure they are tender-crisp.

To best preserve the creamy texture of the sauce and the crispiness of the topping, reheat leftover gratin in the oven or a toaster oven at 350°F (175°C) until warmed through and bubbly. Covering loosely with foil for part of the reheating time can prevent the topping from over-browning. Microwaving can make the topping soggy, so it’s generally not recommended for optimal results.

Equipment

• Wusthof Paring Knife Set
• Saucepan
• Nonstick Skillet
• Stainless Steel Mixing Bowls
• Gratin Baking Dish

Ingredients

• Butter, oil or cooking spray, for the baking dish
• 6 strips bacon, diced
• 2 pounds Brussels sprouts, small to medium in size, outside leaves removed and stems trimmed, halved
• Salt, to taste
• 1 tablespoon all-purpose flour
• 2 cups heavy cream
• 2 cups grated sharp white Cheddar cheese, or Gruyere, Fontina or Brie
• Freshly ground black pepper, to taste
• Pinch cayenne pepper, (optional)
• 2 slices butter-flavored bread, such as brioche, coarsely ground
• 2 tablespoons salted butter, softened or unsalted butter with a pinch of salt added
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Preheat oven to 400 degrees. Lightly butter, oil or spray with cooking spray an oval gratin-style baking dish large enough to hold all the sprouts. Set aside.
2. Prepare an ice bath. Bring a large, deep skillet or saucepan of generously salted water to a boil. (Use about two tablespoons of salt so the sprouts get seasoned.)
3. Carefully drop the Brussels sprouts into the salted water and cook for 3-4 minutes or until almost cooked. (You should be able to pierce the Brussels sprouts easily with a knife but still feel some resistance in the center and they should remain bright green.) Drain and transfer to the ice bath to cool. Drain again and blot them dry with a paper or clean kitchen towel.
4. Cook the bacon in the deep skillet or saute pan until crispy. Drain on a paper towel-lined plate. Set aside, but reserve the bacon drippings in the pan.
5. Whisk the all-purpose flour into the bacon drippings. Cook for 1-2 minutes over low heat.
6. Stir in the heavy cream and bring to a simmer over medium-low heat. Cook for 2-3 minutes or until beginning to thicken.
7. Add the shredded cheese by the handful and whisk after each addition until the cheese has melted and the sauce is smooth. Add salt and black pepper to taste. Add the pinch of cayenne if desired.
8. Stir the Brussels sprouts and bacon into the cheese sauce and stir to coat. (The cheese sauce will immediately thicken because the Brussels sprouts were cooled off.)
9. Pour the Brussels sprouts and bacon into the prepared baking dish.
10. Combine the butter, breadcrumbs and Parmesan cheese in a small bowl. Mix with your hands until the butter is mixed in and evenly distributed.
11. Scatter over the top of the Brussels sprouts.
12. Bake for 20-25 minutes or until bubbly. Cover with aluminum foil if necessary at about the 15-minute mark if breadcrumbs are getting too brown. Serve immediately.

Notes

SUBSTITUTIONS:

• Suitable substitutes for white Cheddar are Gruyere, Fontina, or Brie cheese.

TIPS:

• Let the shredded cheese come to room temperature before adding it to the sauce so it melts more easily.
• A buttery bread, like brioche, works well for toppings like the one on this cheesy Brussels sprouts bake. Just tear the bread slices up, place them in a food processor, and pulse until they are coarsely ground.

MAKE AHEAD:

• Can be assembled and refrigerated up to two days before without the topping.
• Let stand at room temperature for 30 minutes before baking. Add the topping right before baking. You may need to increase the baking time.

Nutrition Facts (per serving)

Serving:

1

Calories:

451 kcal

Carbohydrates:

17g

Protein:

14g

Fat:

38g

Saturated Fat:

23g

Polyunsaturated Fat:

2g

Monounsaturated Fat:

9g

Trans Fat:

0.1g

Cholesterol:

121mg

Sodium:

343mg

Potassium:

524mg

Fiber:

4g

Sugar:

4g

Vitamin A:

2200 IU

Vitamin C:

97mg

Calcium:

330mg

Iron:

2mg

Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.