By Becky Hardin
Published Nov 21, 2016
Brussels Sprouts Gratin with bacon is the ultimate holiday side dish! Who can resist bacon Brussels sprouts when sprinkled with so much cheese? The creamy sauce inside of this Brussels sprouts au gratin is so easy and delicious, making this a Thanksgiving favorite for our family.
What’s in Brussels Sprouts Au Gratin?
This super easy bacon Brussels sprouts gratin is one of my all-time favorite side dishes. It’s the ultimate way to eat your greens! Who can resist Brussels sprouts when they are tossed in a creamy white sauce, sprinkled with tons of bacon, and topped with loads of white cheddar? I know I can’t!
- Brussels Sprouts: The star of the show. Let me tell you, if you think you’re not a fan of them, I’m here to change your mind!
- Butter + Flour: Create a roux to thicken the sauce.
- Skim Milk: Forms the base of the sauce. For a creamier sauce, swap the skim milk for whole milk, half-and-half, or heavy cream.
- Salt + Pepper: Enhance the natural flavor of the sauce.
- Cheese: Parmesan cheese adds a salty and umami flavor to the sauce, while white cheddar creates that bubbly gratin top!
- Bacon Crumbles : Add an extra touch of salty and umami flavor!
Pro Tip: Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
Variations on Au Gratin Brussels Sprouts
Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella. You can also add 1-2 teaspoons of fresh herbs to the cheese sauce or top your casserole with breadcrumbs of crumbled Ritz crackers. For a vegetarian version, swap out the bacon from slivered almonds.
Gratin refers to a dish with a crisp crust of melted cheese.
The best way to trim Brussels sprouts is to begin by removing the outer leaves. Once any discolored leaves have been removed, cut off the thick part of the root. Finally, cut the sprouts in half vertically from root to end.
To keep these sprouts from getting soggy, make sure to drain off any excess water before adding them to the casserole dish!
How to Store and Reheat
Store leftover Brussels sprouts gratin in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven covered with foil for about 20 minutes, or until hot.
How to Freeze
Freeze Brussels sprouts gratin in individual portions in airtight containers for up to 2 weeks. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these cheesy Brussels sprouts alongside holiday favorites, like Thanksgiving turkey , Christmas beef tenderloin , or Easter ham .
5-Star Review
“Best Ever! Made many times. It’s delicious.” – Sher
Ingredients1x2x3x
- ▢ 1½ pounds Brussels sprouts trimmed and cut in half lengthwise
- ▢ 3 tablespoons salted butter (⅜ stick)
- ▢ 3 tablespoons all-purpose flour
- ▢ 2 cups skim milk
- ▢ Kosher salt and freshly ground black pepper to taste
- ▢ ½ cup freshly grated Parmesan cheese
- ▢ 8 slices crumbled cooked bacon
- ▢ 1 cup freshly shredded white cheddar cheese
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking pan with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Add in all the Brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place them in the prepared baking pan. 1½ pounds Brussels sprouts
- While the Brussels are cooking, make your sauce: melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and allow to cook for 1 minute, whisking constantly. 3 tablespoons salted butter, 3 tablespoons all-purpose flour
- Whisk in your milk slowly, again whisking constantly until a sauce forms. 2 cups skim milk
- Reduce heat to simmer and allow to cook for 5-6 minutes or until its thick and smooth. Whisk frequently while it cooks.
- Season the salt liberally with salt and pepper to taste, and then stir in the Parmesan cheese. Kosher salt and freshly ground black pepper, ½ cup freshly grated Parmesan cheese
- Sprinkle the bacon crumbles over the brussels in the baking dish, reserving a bit for garnish. 8 slices crumbled cooked bacon
- Pour the white sauce over the brussels, making sure to get in all the nooks and crannies.
- Top with the shredded white cheddar and remaining bacon. 1 cup freshly shredded white cheddar cheese
- Bake for 10-15 minutes or until cheese is fully melted and bubbly.
Equipment
- 9×13 Baking Pan
Becky’s Tips
- For a gluten-free dish, swap the all-purpose flour for an equal amount of gluten-free 1:1 flour.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
- Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella.
- For a vegetarian version, swap out the bacon from slivered almonds.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Brussels Sprouts Recipes We Love
- Roasted Brussels Sprouts
- Maple Bacon Brussels Sprouts
- Air Fryer Brussels Sprouts
- Sautéed Brussels Sprouts
- Shaved Brussels Sprout Salad
Brussels Sprouts Gratin Recipe
Equipment
- 9x13 Baking Pan
Ingredients
- 1½ pounds Brussels sprouts trimmed and cut in half lengthwise
- 3 tablespoons salted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- Kosher salt and freshly ground black pepper to taste
- ½ cup freshly grated Parmesan cheese
- 8 slices crumbled cooked bacon
- 1 cup freshly shredded white cheddar cheese
Instructions
- Preheat oven to 400°F. Spray a 9x13-inch baking pan with nonstick spray and set aside.
- Bring a large pot of salted water to a boil. Add in all the Brussels sprouts and cook for 6-7 minutes, or until they have turned bright green and are slightly soft. Remove the sprouts using a slotted spoon and place them in the prepared baking pan. 1½ pounds Brussels sprouts
- While the Brussels are cooking, make your sauce: melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and allow to cook for 1 minute, whisking constantly. 3 tablespoons salted butter, 3 tablespoons all-purpose flour
- Whisk in your milk slowly, again whisking constantly until a sauce forms. 2 cups skim milk
- Reduce heat to simmer and allow to cook for 5-6 minutes or until its thick and smooth. Whisk frequently while it cooks.
- Season the salt liberally with salt and pepper to taste, and then stir in the Parmesan cheese. Kosher salt and freshly ground black pepper, ½ cup freshly grated Parmesan cheese
- Sprinkle the bacon crumbles over the brussels in the baking dish, reserving a bit for garnish. 8 slices crumbled cooked bacon
- Pour the white sauce over the brussels, making sure to get in all the nooks and crannies.
- Top with the shredded white cheddar and remaining bacon. 1 cup freshly shredded white cheddar cheese
- Bake for 10-15 minutes or until cheese is fully melted and bubbly.
Notes
- For a gluten-free dish, swap the all-purpose flour for an equal amount of gluten-free 1:1 flour.
- Shred your own cheese from a block for the smoothest sauce. Pre-shredded cheese is coated in starches that can cause the sauce to become grainy!
- Feel free to switch up the cheese. Some other great cheeses include Swiss, fontina, Havarti, gouda, or mozzarella.
- For a vegetarian version, swap out the bacon from slivered almonds.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
