Creamy Brussels Sprouts Gratin with Blue Cheese: Indulgent Comfort for Any Table
Tangy sauce and smoky bacon come together in a crowd-pleasing holiday side.
Creamy Brussels Sprouts Gratin with Blue Cheese
Brussels sprouts gratin with blue cheese is a rich, show-stopping side dish that turns earthy sprouts into something truly decadent. Blanching the sprouts boosts their color and texture, while smoky bacon, pungent blue cheese, and heavy cream combine beneath a crisp, golden topping. Whether served at a holiday feast or a cozy weeknight dinner, this gratin wins over even skeptical eaters with its bold flavors and creamy bite.
Why This Recipe Works
- Blanching the Brussels sprouts ensures they remain bright, tender, and never mushy.
- Crisping bacon adds smoky depth that balances the sweetness of the sprouts and creaminess of the dish.
- Blue cheese delivers a sharp, tangy contrast to the mellowness of cream and cheddar.
- Baking to a bubbling finish ensures a textural contrast with a crunchy, golden-brown top.
- Make-ahead options let you prep in advance—ideal for holidays or entertaining.
Ingredients
This gratin spotlights simple, high-impact ingredients that balance each other beautifully. Here’s what you’ll need:
- Brussels sprouts – Choose sprouts that feel heavy for their size; avoid any with yellow or wilted leaves.
- Thick-cut bacon – Preferably smoked, for extra aroma.
- Heavy cream – Adds lushness and coats the sprouts evenly.
- Blue cheese – For punchy, savory flavor; Gorgonzola or Roquefort work well.
- Sharp cheddar – Melts smoothly and lends a tangy finish.
- Shallots and garlic – Sauteed briefly for fragrant depth.
- Panko bread crumbs – Crisp topping with irresistible crunch.
- Butter – For the bread crumb topping and to enrich the sauce.
- Salt and Pepper – To taste, bringing it all together.
| Ingredient | Quantity |
|---|---|
| Brussels sprouts | 2 pounds, trimmed and halved |
| Thick-cut bacon | 6 ounces, cut into 1/2-inch strips |
| Shallots | 2 medium, thinly sliced |
| Garlic | 2 cloves, minced |
| Heavy cream | 1 1/2 cups |
| Blue cheese | 3 ounces, crumbled |
| Sharp cheddar | 2 ounces, grated |
| Panko bread crumbs | 1 cup |
| Unsalted butter | 2 tablespoons, melted |
| Kosher salt & black pepper | to taste |
Step-by-Step Instructions
1. Prep and Blanch the Brussels Sprouts
Trim any brown ends and remove tough outer leaves. Halve the sprouts lengthwise. Bring a large pot of salted water to a boil. Add the sprouts and cook for 3–4 minutes, until just tender but still bright green. Drain, then rinse with cold water or plunge into an ice bath to stop the cooking. Set aside to drain thoroughly.
2. Prepare the Bacon and Aromatics
In a large skillet over medium heat, cook the bacon until fat is rendered and bacon is crisp but not burned, about 6 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Pour off all but 1 tablespoon of fat from the skillet. Add sliced shallots and cook until softened, about 2 minutes; add garlic and cook just until fragrant, about 30 seconds.
3. Make the Creamy Sauce
Add heavy cream to the skillet with the shallots and garlic. Bring to a simmer and cook until slightly thickened, about 2–3 minutes. Stir in blue cheese and cheddar, stirring constantly until both are fully melted and the sauce is smooth. Season with salt and pepper to taste. (Remember: bacon and cheese bring saltiness, so taste before adding more.)
4. Assemble the Gratin
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, toss the blanched Brussels sprouts with the cream sauce and bacon, making sure everything is evenly coated.
- Transfer mixture to a lightly greased 2-quart baking dish or similar gratin dish, smoothing the top.
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5. Prepare the Topping
In a small bowl, toss panko bread crumbs with melted butter until thoroughly moistened. Sprinkle evenly over the gratin. For extra flavor, you can add a couple tablespoons finely grated Parmesan or additional cheddar here if you prefer.
6. Bake Until Golden and Bubbling
Bake in preheated oven for about 20–25 minutes, or until the top is crisp and deeply golden and the filling is bubbling around the edges. If the top is browning too quickly, tent loosely with foil during the last few minutes of baking.
7. Let Rest and Serve
Allow the gratin to rest for 10 minutes before serving. This helps the sauce set slightly, making it easier to portion and ensuring maximum flavor in every bite.
Recipe Tips and Variations
- Cheese swaps: Try Gruyère, Swiss, or smoked gouda in place of cheddar for different flavors.
- Make it vegetarian: Omit the bacon and use a tablespoon of olive oil to sauté shallots and garlic. Add a teaspoon of smoked paprika for depth.
- Add herbs: Fresh thyme, parsley, or chives stirred into the sauce or sprinkled on top after baking provide a burst of brightness.
- Make ahead: Assemble up to a day in advance. Chill, then add the bread crumbs and bake just before serving (add 5–10 minutes to baking time from cold).
- For extra crunch: Mix chopped nuts, such as pecans or walnuts, into the topping for an added layer of texture.
What to Serve with Brussels Sprouts Gratin
This gratin is a natural pairing for hearty roasted or grilled mains, especially at Thanksgiving, Christmas, or Sunday dinners. Try it alongside:
- Roast turkey, chicken, or pork loin
- Prime rib or beef tenderloin
- Baked ham
- Vegetarian mains like nut roast or lentil loaf
- Simple green salads to balance the richness
Storage and Reheating
- To store: Cover leftovers tightly and refrigerate for up to 3 days.
- To reheat: Bake in a 350°F oven, covered loosely with foil, until heated through (about 20 minutes). For best texture, uncover for the last few minutes to crisp the top.
- Freezing is not recommended as the creamy sauce can separate and become watery.
Frequently Asked Questions (FAQs)
Q: Why do you need to blanch Brussels sprouts before baking?
A: Blanching locks in a vibrant color, helps set the texture, and removes any raw, bitter flavors. It ensures the sprouts will be fully cooked and tender after baking without becoming mushy.
Q: What kind of blue cheese works best for this dish?
A: Mild blue cheeses, such as Gorgonzola Dolce or Danish Blue, melt smoothly and blend into the sauce without overpowering other flavors. However, any preferred blue cheese can be used for a stronger punch.
Q: Can I make this gratin gluten-free?
A: Yes! Use gluten-free panko or bread crumbs for the topping, or substitute finely chopped nuts for a naturally gluten-free crunch.
Q: Can I prep this dish ahead of time?
A: Absolutely. The gratin can be assembled (without bread crumbs) up to a day in advance; refrigerate covered. Add the buttered bread crumbs just before baking, and allow extra time to heat through if baking straight from the fridge.
Q: How can I reduce the richness of the gratin?
A: Substitute half-and-half for part of the heavy cream, or use less blue cheese for a lighter result. Add a squeeze of fresh lemon or a handful of chopped fresh herbs to brighten the flavors.
Expert Tips for Success
- Dry your Brussels sprouts thoroughly after blanching, or the sauce can become watery. Spread them on a clean kitchen towel and pat dry before saucing.
- Cheese selection is key: Balance sharp and pungent cheeses to avoid overpowering the dish. Taste your sauce for salt and flavor before baking.
- Bread crumb topping should be moistened with butter for even browning and crispness. Overly dry bread crumbs may not brown well, while too much butter can cause sogginess.
- Don’t forget to rest the gratin after baking! This step helps the creamy sauce set and facilitates neater servings.
Nutrition Information (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 295 |
| Protein | 9g |
| Fat | 22g |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sodium | 525mg |
Final Thoughts
Brussels sprouts gratin with blue cheese turns humble vegetables into a centerpiece-worthy indulgence. Layers of flavor from the bacon, cheese, and cream make each bite satisfying, while the golden-crisp topping guarantees crowd-pleasing appeal. This recipe is proof that with just a few quality ingredients—and the right technique—the ordinary can become extraordinary. Whether you’re preparing for a special occasion or looking to treat yourself, this gratin is sure to earn a place at your table.
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