Brussels Sprouts Gratin

Serves: 4

These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!

Dovetailing tip: Use a portion of the bacon you cooked while making the Ultimate grilled cheese for this recipe.

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2 pounds brussels sprouts
4 slices bacon, diced
3 cloves garlic, minced
1/4 cup diced shallot
2 tablespoons all-purpose flour
3/4 cup whole milk
1/4 cup heavy cream
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
kosher salt and freshly ground black pepper, to taste
1 1/4 cup shredded gruyere cheese, divided


Preheat oven to 400 degrees F.
In a large pot of boiling salted water, blanch brussels sprouts until crisp-tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in brussels sprouts, bacon and 1 cup cheese until the cheese has melted, about 1-2 minutes. Sprinkle with remaining 1/4 cup cheese.
Place into oven and bake until golden brown and bubbly, about 20-25 minutes.
Serve immediately.

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