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–+ servings
Brussels Sprouts Gratin

Brussels Sprouts Gratin

Yield: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!
5 stars (9 ratings)

Ingredients

  • 2 pounds brussels sprouts
  • 4 slices bacon, diced
  • 3 cloves garlic, minced
  • ¼ cup diced shallots
  • 2 tablespoons all-purpose flour
  • ¾ cup whole milk
  • ¼ cup heavy cream
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ¼ cups shredded Gruyere cheese, divided

Instructions

  • 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.