Cheesy Brussels Sprouts Gratin Recipe
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.
Servings: 8 servings
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 9x13 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
Calories: 226kcal | Carbohydrates: 15g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 390mg | Potassium: 567mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1072IU | Vitamin C: 98mg | Calcium: 218mg | Iron: 3mg