Creamy Parmesan Brussels Sprouts Gratin with Bacon
This creamy Parmesan Brussels Sprouts Gratin with Bacon is a comforting and elegant dish that transforms Brussels sprouts into a delicious, warm dish perfect for any occasion.
Ingredients
Main ingredients
- 1.5 pounds Brussels sprouts Look for firm, bright green sprouts without blemishes.
- 6 slices diced bacon Opt for good-quality, thick-cut bacon for better texture.
- 2 tablespoons butter You can swap this for olive oil for a dairy-free option.
- 2 tablespoons all-purpose flour Essential for thickening your creamy sauce; cornstarch works for gluten-free.
- 1 teaspoon salt Always use kosher salt if available.
- 0.5 teaspoon freshly ground black pepper Freshly ground is key for flavor.
- 2 cups whipping cream Or half and half for a lighter version.
- 0.5 cup grated Parmesan cheese Fresh grated is recommended.
- 1 cup shredded mozzarella cheese Feel free to experiment with other cheeses.
Instructions
Preparation
- Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 7 minutes. Plunge them into an ice bath to halt cooking and then drain well.
- In a medium-sized saucepan, cook the diced bacon over medium heat for 4-5 minutes until crisp. Remove with a slotted spoon and let drain on a paper towel-lined plate.
- Preheat your oven to 350°F. Layer the Brussels sprouts in the bottom of a baking pan.
- In the same pan used for the bacon, melt the butter over medium heat. Add the flour, salt, and pepper, whisking for 1-2 minutes until smooth.
- Slowly whisk in the cream and Parmesan cheese, stirring until it thickens slightly, about 3-5 minutes.
- Pour the creamy sauce over the Brussels sprouts, ensuring they are coated, then sprinkle the crispy bacon over the top.
- Finish with the shredded mozzarella cheese and bake for 20-25 minutes or until golden and bubbly.
Notes
Pairs well with a simple green salad or a roasted chicken. Store leftovers in an airtight container for up to three days, or freeze for a month.