Brussels Sprouts Gratin with Bacon and Gruyere

Brussels Sprouts Gratin with Bacon and Gruyere (Wendy Goodfriend)

Sponsored by

Become a KQED sponsor

I hate Brussels sprouts. I think I say this every year. But everyone else seems to love them and want them on their holiday table. So this year, since I know I’ll be forced to make them (my entire family loves them), I am going all out and creating something I might actually eat. Introducing the richest, most decadent recipe involving the lowly Brussels sprout: a bacon-studded gratin bathed in Gruyère cheese sauce.

Now, don’t get me wrong. At one point in my life I liked Brussels sprouts. And then I got pregnant (at Christmas, when Every Single Restaurant in the Universe serves Brussels sprouts with Everything) and completely went off winter vegetables. (So you see, it’s not my fault that I hate them, it’s my daughter’s. She, of course, likes them. Go figure.)

I’ve since recovered and love kale, chard, butternut squash, parsnips, etc. But I just can’t find the love for these little cabbage heads.

Anyway, this year I had a brainstorm. Throw them into a gratin! With bacon! And Gruyère cheese sauce!

But watch out, this incredible side dish will have you picking away nonstop at the crispy-cheesy edges until half of it is gone. I know, because I ate a ton of it.

Brussels Sprouts Gratin with Bacon and Gruyere
Brussels Sprouts Gratin with Bacon and Gruyere (Wendy Goodfriend)

Brussels Sprouts Gratin with Bacon and Gruyère

Makes 6 to 8 servings

Ingredients:

  • 2 lbs small, tender Brussels sprouts, trimmed and halved
  • 4 oz thick sliced bacon, chopped
  • 3 large shallots, trimmed and thinly sliced
  • 1 tbsp butter
  • 3 tbsp flour
  • 1/2 cup chicken broth
  • 1 1/2 cups milk
  • 1 packed cup shredded Gruyere cheese (about 6 oz)
  • Kosher salt and freshly ground black pepper
Tender Brussels sprouts, trimmed and halved.
Tender Brussels sprouts, trimmed and halved. (Wendy Goodfriend)
Chop the bacon and thinly slice the shallots.
Chop the bacon and thinly slice the shallots. (Wendy Goodfriend)

Instructions:

  1. Preheat the oven to 400F.
  2. Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
  3. Blanch the sprouts until just tender, 3 to 7 minutes.
    Blanch the sprouts until just tender, 3 to 7 minutes. (Wendy Goodfriend)
  4. In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.
  5. Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).
  6. Drain off all but 2 tbsp fat and add the bacon and butter to the pan.
    Drain off all but 2 tbsp fat and add the bacon and butter to the pan. (Wendy Goodfriend)
  7. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
  8. Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.
    Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. (Wendy Goodfriend)
    Add 1/2 cup of the cheese and stir until smooth.
    Add 1/2 cup of the cheese and stir until smooth. (Wendy Goodfriend)
  9. Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.
  10. Add the Brussels sprouts to the sauce and stir to combine.
    Add the Brussels sprouts to the sauce and stir to combine. (Wendy Goodfriend)
     Spread into an even later. Sprinkle with the remaining cheese.
    Spread into an even later. Sprinkle with the remaining cheese. (Wendy Goodfriend)
  11. Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.
  12. Bake until bubbly and golden brown, about 30 minutes.
    Bake until bubbly and golden brown, about 30 minutes. (Wendy Goodfriend)
    Let sit for about 10 minutes before serving.
    Let sit for about 10 minutes before serving. (Wendy Goodfriend)
Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère 15 December,2015Kim Laidlaw

  • Tk4670

    Sounds great do not however click the print recipe button as it comes out as 12 pages with 2 lines of instructions on each page with a giant picture instead of a nice compact recipe.

    • ascgabriela

      I previewed prior to printing and was very disappointed that they didn’t have a recipe-only print option.

    • mona

      Click print. At top of page is a menu, click print without images

  • Bonnie Bates Wooton

    Maybe you can cut and paste this to print. Sounds wonderful! Putting on my Thanksgiving table.
    Brussels Sprouts Gratin with Bacon and Gruyere (Wendy Goodfriend)
    Makes 6 to 8 servings

    Ingredients:
    2 lbs small, tender Brussels sprouts, trimmed and halved
    4 oz thick sliced bacon, chopped
    3 large shallots, trimmed and thinly sliced
    1 tbsp butter
    3 tbsp flour
    1/2 cup chicken broth
    1 1/2 cups milk
    1 packed cup shredded Gruyere cheese (about 6 oz)
    Kosher salt and freshly ground black pepper
    Tender Brussels sprouts, trimmed and halved.

    Chop the bacon and thinly slice the shallots.
    Instructions:

    1. Preheat the oven to 400F.

    2. Bring a large saucepan half filled with salted water to a boil
    over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes
    (depends on the freshness and size of the sprouts). Drain in a colander and
    rinse under cold water to stop the cooking.

    Blanch the sprouts until just tender, 3 to 7 minutes.

    1. In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.

    2. Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).

    Drain off all but 2 tbsp fat and add the bacon and butter to the pan. (Wendy Goodfriend)

    1. Sprinkle the flour over the butter and cook, stirring with a
    whisk, until smooth. Slowly add the chicken broth, then the milk, while
    whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until
    smooth. Season to taste with salt and pepper.

    Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. (Wendy Goodfriend)

    Add 1/2 cup of the cheese and stir until smooth.
    1. Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.

    Add the Brussels sprouts to the sauce and stir to combine.

    Spread into an even later. Sprinkle with the remaining cheese.

    1. Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.

    Bake until bubbly and golden brown, about 30 minutes.

    Letsit for about 10 minutes before serving.

    • Donna Shelton

      Thank you! You made excellent karma : )

    • lianayada

      Thank you so much. I get frustrated when there is not a “printer-friendly” button, and I’m so happy you took the time to do this.

  • Tina Rubero Avrin

    Can this be made ahead and popped in the oven the next day?

    • Kim Laidlaw

      Hi! You could but I think it’s best made fresh the first day. I’d suggest blanching the sprouts and making the sauce and keeping them separate, then the next day warm the sauce, put it all together and bake it. That way you don’t risk overcooking the sprouts.

  • Tacey Whittemore

    I just made this and it is soooo good. Will definitely make this again for the next family gathering.

  • seakiev

    I am going to add this to my Thanksgiving menu this year……I’ve fallen in love with the ‘little cabbage heads’ and anything with melted Gruyere is a winner.

  • Durelle Kurlinski

    Can you tell me the carb count on this? I really want to make it but i’m on a low carb diet and have to be careful what I eat.

    • Melissa

      Should be about 8 carbs per half a cup. I compared it to another recipe that was almost identical..I have to eat low carb as well.

      • Durelle Kurlinski

        Thanks soo much – This may be something I splurge with once in a while – it’s soooo worth it!

        • Melissa

          I totally agree! Making it for Thanksgiving for sure!

  • Lyle Francis Delp

    Why are there never any “print recipe” buttons on these websites? No one wants to print out the entire article. It’s a waste of ink and paper.

  • I made this for Thanksgiving and boy was that a mistake!!! The strong odor of the cheese overpowered the smell of everything else that was cooking and ruined our whole “Thanksgiving atmosphere.”

    It was greasy and the cheese was much too strong for this dish. I personally like brussels sprouts and generally cook them with bacon and onions so it’s not like I am unfamiliar with the flavor. This cheese smells like a pair of sneakers that someone wore barefoot in a 5k race and then didn’t take off for a week and THAT smell coupled with the already slightly farty smell of the brussels was anything but appetizing.

    Everyone ate just one brussels sprout and couldn’t eat anymore. What a waste. I think this dish would have been excellent without the cheese or perhaps with 3/4 cup of cheddar and 1/4 cup of parm. I definitely won’t be making this again. It looked wonderful on the table though… https://uploads.disquscdn.com/images/c896794b061966c0d668c81b4f495c37a6c1dc329aa9ba53e030e700c10fa923.jpg

  • Michelle

    I am DEMANDED, not requested, to make this dish at every holiday gathering and when I go to pot lucks. This is a little time consuming to make, but OHHHH so worth it! The ABSOLUTE best Brussel Sprouts recipe I have seen, with even kids loving it! I always bring home a clean dish, with people wanting the recipe. I don’t know what planet “The Fasionable Housewife” is from, but it’s obvious to me, after reading her comment, either she lacks taste or can’t follow a recipe, and screwed it up! Thank you for the recipe.

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin's websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.