Cheesy Brussels Sprouts Gratin Recipe
Published Nov 20, 2024
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Y’all, if you’re on the hunt for the perfect side dish that’ll impress your holiday guests or add a little flair to your weeknight dinner, these Brussels sprouts gratin are it. It’s creamy, cheesy, and full of Southern comfort with a hint of smoky bacon. Whether you’re hosting a holiday meal or want a dish for a special occasion this recipe is a sure crowd-pleaser that’s also surprisingly quick and easy to make. This recipe is gluten-free and can be tailored to be dairy-free.
Table of Contents
Why You’ll Love This Brussels Sprouts Gratin Recipe
If your kids are anything like mine, they are not a fan of Brussels sprouts. However, they are fans of anything covered in cheesy goodness. When you roast these brussels the end result is a crispy, golden side dish with a simple homemade creamy sauce; topped with cheese and bacon! Your family, kids included may just gobble them all up. MOM WIN. The flavors are unreal in this dish!
You can make this gratin dairy-free, gluten-free, or classic options – it’s versatile enough to fit a variety of dietary needs. Even the pickiest eaters will happily dig into these creamy, cheesy veggies!
Ingredient Notes
- Fresh Brussels sprouts: The star of the dish! These pair beautifully with the creamy sauce. Broccoli or cauliflower could work in a pinch.
- Olive oil: Helps the sprouts roast to golden perfection. Avocado oil or another neutral oil works too.
- Salt and black pepper
- Bacon or pancetta: Adds a smoky, savory kick. Turkey bacon or plant-based options are great substitutes.
Sauce
- Dairy-free cream: Makes the sauce creamy without the cream! You can also use coconut-milk. If you don’t have any dietary restrictions you can use heavy cream.
- Chicken broth: Keeps the sauce light but flavorful. Veggie broth works if needed.
- Shallots: Adds a touch of sweetness and depth. Use a red onion or leeks if you prefer.
- Gluten-free flour: Thickens the sauce. You can also use all-purpose flour. Almond flour won’t work here, so stick with traditional options.
- Mustard powder: Adds a subtle tang to balance the richness. Dijon mustard can be used in its place.
- Garlic powder and onion powder: These are non-negotiable!
- Butter: Use ghee or a dairy-free substitute like Earth Balance if needed.
- Fresh garlic: Pre-minced garlic from the jar works if you’re short on time.
- Cheese: Asiago, gruyere, and parmesan cheese. These create the ultimate cheesy topping. You can use sharp white cheddar instead of gruyere if you prefer.
- Salt and black pepper
See the full recipe card below for exact ingredient amounts and instructions.
Step-by-Step Instructions
Step 1: Preheat your oven to 400°F. Spread the halved Brussels sprouts in a 9×13 baking dish, drizzle with olive oil, and season with salt and pepper. Toss them to coat evenly, and spread them in an even layer. Roast for 20-25 minutes until tender and golden brown.
Step 2: While the Brussels sprouts roast, cook chopped bacon or pancetta in a large skillet over medium heat until crispy. Remove and set aside, leaving a little grease in the pan.
Step 3: In the same skillet, add butter and sauté the chopped shallots (or onion) until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
Step 4: Sprinkle the flour over the shallots and garlic, stirring to form a paste. Slowly pour in the chicken broth while whisking constantly to avoid lumps, then add the dairy-free cream (or coconut milk). Whisk until the sauce thickens, about 5 minutes.
Step 5: Add mustard powder, garlic powder, onion powder, salt, and pepper to taste. Stir in half of the Parmesan and half of the Gruyere (or white sharp cheddar) until melted and smooth.
Step 6: Evenly pour the creamy sauce over the roasted Brussels sprouts.
Step 7: Sprinkle the remaining Parmesan and Gruyere over the Brussels sprout mixture. Bake for 15-20 minutes until the top is golden and bubbly. Garnish with chopped cooked bacon. Enjoy!
Step 8: Garnish with chopped cooked bacon. Enjoy!
Mac’s Pro Tip
Expert Tips
If you’re making this recipe for your Thanksgiving table, you can roast the Brussels sprouts and prep the sauce a day ahead, then assemble and bake before serving.
Make sure to roast your Brussels sprouts before adding the sauce so that they’re tender.
Gruyere cheese adds nuttiness, but white cheddar or even a smoky gouda works
Fresh garlic and shallots make a big difference in flavor. Don’t skimp!
Serving Tips
These cheesy Brussels pair beautifully with just about anything. Serve it alongside roasted chicken, mashed potatoes, a juicy steak, or even a smoked holiday turkey. For a lighter option, it complements a simple salad or garlic salmon super well!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or pop a portion in the microwave.
While this dish is best fresh, you can freeze it. Allow it to cool completely, then cover tightly with plastic wrap and foil before freezing for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
Recipe FAQs
Absolutely! Simply swap the all-purpose flour for a gluten-free flour blend. Make sure your other ingredients, like chicken broth and cheese, are also gluten-free by checking the labels.
Sure thing! Just sauté the shallots and garlic in butter or olive oil, and consider adding smoked paprika or a dash of liquid smoke for a similar depth of flavor.
Swap the butter for a dairy-free alternative, like Earth Balance, and use dairy-free cream and cheeses. Coconut milk works wonderfully as the base for the sauce, and there are plenty of delicious dairy-free cheeses available!
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Cheesy Brussels Sprouts Gratin Recipe
Ingredients
- 2 pounds Brussels sprouts cleaned trimmed, and cut in half
- 1 tbsp olive oil
- Salt and Pepper to taste
- 4 slices bacon or pancetta chopped
Sauce
- 3/4 cup dairy-free cream Silk Brand OR coconut milk can sub heavy cream if not dairy-free
- 1 cup chicken broth
- ⅓ cup chopped shallots or 1 small onion, chopped
- 2 tbsp gluten-free flour or all-purpose flour
- ½ tsp mustard powder
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 tbsp butter
- 2-3 cloves garlic minced
- ½ cup asiago parmesan cheese divided (can sub dairy-free cheese)
- ½ cup grated gruyere cheese divided or white sharp cheddar (can sub dairy-free cheese)
- Salt and pepper to taste
Instructions
- Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts in a 9×13 casserole dish, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread in an even layer. Roast for 20-25 minutes until golden and tender.
- Cook Bacon or Pancetta: While the Brussels sprouts roast, cook chopped bacon or pancetta in a large skillet over medium heat until crispy. Remove and set aside, leaving a little grease in the pan.
- Sauté the Shallots and Garlic: In the same skillet, add butter and sauté the chopped shallots (or onion) until soft and translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Make the Sauce: Sprinkle the flour over the shallots and garlic, stirring to form a paste. Gradually whisk in the chicken broth and dairy-free heavy cream (or coconut milk). Continue whisking until the sauce thickens, about 5 minutes.
- Season the Sauce: Add mustard powder, garlic powder, onion powder, salt, and pepper to taste. Stir in half of the Asiago Parmesan and half of the Gruyere (or white sharp cheddar) until melted and smooth.
- Assemble the Casserole: Pour the creamy sauce evenly over the roasted Brussels sprouts.
- Top and Bake: Sprinkle the remaining Parmesan and Gruyere over the Brussels sprout mixture. Bake for 15-20 minutes until the top is golden and bubbly. Garnish with chopped bacon. Enjoy!
Notes
- If you’re making this recipe for your Thanksgiving table, you can roast the Brussels sprouts and prep the sauce a day ahead, then assemble and bake before serving.
- Make sure to roast your brussels sprouts before adding the sauce so that they’re tender.
- Gruyere cheese adds nuttiness, but white cheddar or even a smoky gouda works
- Fresh garlic and shallots make a big difference in flavor.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or pop a portion in the microwave.
- While this dish is best fresh, you can freeze it. Allow it to cool completely, then cover tightly with plastic wrap and foil before freezing for up to 1 month. Thaw overnight in the fridge and reheat in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
