Brussels Sprouts Gratin
posted on December 15, 2017 6 comments »
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If you have any lingering vegetable skeptics in your family, try gratin-ing them. Plain old brussels sprouts? They’re a hard sell to any non-veggie lover, especially at the holidays when decadent dishes command the attention on the plate. Brussels Sprouts Gratin (a.k.a. brussels sprouts covered in a bubbly, creamy sauce and coating of buttery, crispy bread crumbs)? Use the big serving spoon!
Gratins or au gratin or, if we are being REALLY fancy, gratinée are catch-all terms for something (usually vegetables) baked in a shallow dish (often called a gratin dish) with a lid of cheesy, crispy something (usually breadcrumbs and Gruyère cheese) baked on top. Does this sound familiar?
Gratins are a casserole. We are making a cheesy brussels sprouts casserole. With bacon.
Let’s keep calling it a gratin though, can we please? I like to feel a little fancy at the holidays, and “gratin” definitely sounds fancy.
Calling this recipe Brussels Sprouts Gratin also makes it seem a lot more complicated to make than it actually is.
Since I already leveled with you that “brussels sprouts au gratin with bacon” is just a deluxe way of saying “brussels sprouts casserole with bacon,” I might as well complete the exposé by stating declaratively that it is not difficult at all.
This is an easy brussels sprouts gratin recipe that will impress your family. There are a number of steps, but each is straightforward. I have total confidence that you can pull it off with style.
When I was growing up, most of my family’s holiday spreads were conspicuously heavy on the white/yellow side dishes and missing in the green…unless you count the lime Jell-O salad. If you grew up in the Midwest, you know the one.
Today, some members of my family are still a little hesitant to embrace the green (Asian Ramen Salad not withstanding), but we’ve slowly been adding more vegetables here and there.
While Oven Roasted Brussels Sprouts would be a tough sell, I’m confident that today’s Brussels Sprouts Gratin will be granted universal approval. Homemade Scalloped Potatoes (which are sort of like a casserole/gratin) are a fixture at our holiday feasts, so this Brussels Sprouts Gratin should be an easy transition.
In keeping with my usual recipe approach, this brussels sprouts casserole is healthy (well, healthier than most), but I promise that between the Gruyère cheese, crispy bread crumb topping, and BACON, you and your guests won’t notice the lighter tweaks one bit.
5 / 5
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Brussel Sprouts Gratin
An easy, healthy recipe for Brussels Sprouts Gratin with Gruyère, Bacon, and Breadcrumbs. Everyone loves this cheesy brussels sprout casserole recipe!
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
- 3 slices thick-cut bacon
- 2 pounds brussels sprouts, trimmed and halved (cut into thirds or quarters if very large—you want the pieces to be roughly the same size)
- 1/2 yellow onion, finely diced
- 3/4 teaspoon kosher salt, divided
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme leaves)
- 1/4 teaspoon black pepper
- 1/4 cup whole wheat bread crumbs