Here is a savory side dish idea for you to try out, and a funky one as well! My delicious Brussels sprouts gratin with crunchy bacon bits in it and covered in a creamy parmesan cheese bechamel sauce!
I am sure that everyone likes vegetables au gratin in cheese sauce, right!
Don’t you agree?
You might have prepared cheese au gratins with cauliflower, green beans, pumpkin, broccoli and carrots before. All of them are very popular, right. My grandmother used to make kick ass cauliflower cheese au gratin.
Creamy Brussels Sprouts Gratin with Crispy Bacon
Oh, hands down the best in the world.
But have you ever thought about making a Brussels sprouts gratin then?
This recipe makes a great autumn side dish! Cheesy parmesan bechamel sauce, crunchy fried bacon and blanched Brussels sprouts.
Don’t you come and tell me that this doesn’t sound like a good plan.
You just know hat those ingredients work together perfectly!
I know quite a few people who won’t eat Brussels sprouts.
Brussels Sprouts
However most of them would change their mind if they saw this delectable sprouts dish. As long as it contains crispy bacon bits, right! Not mentioning the cheese sauce, that classic mornay sauce.
Oh wait, did I say bechamel before?
Well bechamel is actually the plain white sauce, without the cheese in it. Add cheese and technically your bechamel sauce turns into a mornay sauce.
Just a fun fact to know really.
Bechamel Sauce vs Mornay Sauce
I still had a couple of Brussels sprouts left after I prepared this sprouts au gratin.
So the day after I turned them into a quick and easy miso lunch soup. Brussels sprouts and miso, that also a great flavor combo!
You should check it out as well if you are into a little fusion cooking from time to time.
In the meantime, dig into this gratin while it is still hot.
And enjoy!
Bacon & Brussels Sprouts Gratin Recipe
Savory side dish idea: a delicious Brussels sprouts gratin with crunchy bacon and a creamy parmesan cheese bechamel sauce!
- 1 lb Brussels sprouts (450 g)
- 1 tbsp unsalted butter
- 4 thin slices salted bacon
- 1 tbsp plain flour
- 1 cup whole milk (240 ml) warm
- 5,5 oz cheese (155 g) grated
- nutmeg
- pepper
- salt
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Trim and clean the Brussels sprouts. Cut them in half. Rinse the sprouts thoroughly under cold running tap water.
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Place a large pan of salted water over medium heat until boiling. Then add the sliced sprouts.
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Turn the heat off immediately. Blanch the sprouts for about 4 minutes in the hot water. Then immediately strain pour the sprouts and cool them under cold running tap water to stop the cooking process. This will also keep them bright green. Let them cool for now.
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In the meantime grill or fry the bacon until crisp and slice it up.
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Pour the cooled sprouts in a large baking dish. Also add the chopped bacon. Season with a good dash of pepper, salt and nutmeg.
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Add the butter to a saucepan and place it over medium heat.
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Melt the butter, then add the flour.
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Whisk well into a dry crumble. Gradually add the lukewarm milk little by little. Keep stirring constantly to avoid lumps.
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The sauce will start to thicken after a few minutes. Add the grated cheese. Cook for another 2 minutes. Check the seasoning and add pepper, salt or nutmeg to taste. Then take the bechamel cheese sauce off the heat and pour it over the sprouts and bacon in the dish. Sprinkle with extra grated cheese if you like.
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Bake the sprouts gratin in a preheated oven at 256°F (180°C) for 20 minutes or until the top starts to brown a little. Remove the dish from the oven and serve warm.