Ingredients
Choosing fresh, high-quality ingredients really elevates this dish. When I shop for Brussels sprouts, I look for firm, vibrant green heads with tightly packed leaves—nothing limp or yellowing. The bacon should be thick-cut for that perfect crunch, and I always opt for real maple syrup over imitation to get that authentic warmth. Using freshly grated cheese makes a noticeable difference too; I often reach for Gruyère or a sharp white cheddar to add depth. These small touches come from years of learning that simple ingredients, handled with care, create the best results.
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tablespoon pure maple syrup
- 1 cup grated Gruyère or sharp white cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
Substitution tips: You can swap the Gruyère for fontina or mozzarella for a milder, creamier finish. If you want a vegetarian version, leave out the bacon and add toasted walnuts or smoked paprika for that smoky depth.
Instructions
- Preheat your oven to 375°F (190°C). Butter a medium-sized baking dish and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add the halved Brussels sprouts to the skillet and sauté in the bacon fat for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. Season lightly with salt and pepper.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
- Gradually whisk in the milk and cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in the maple syrup, nutmeg (if using), and half of the Gruyère or cheddar cheese. Season with salt and pepper to taste.
- Combine the sautéed Brussels sprouts and bacon in the prepared baking dish. Pour the cheese sauce evenly over the top and sprinkle with the remaining cheese and Parmesan.
- Bake uncovered for 20-25 minutes until the top is golden brown and bubbling. For an extra crispy crust, pop it under the broiler for 1-2 minutes—but watch carefully to avoid burning!
When I first tried this gratin, I was nervous about getting the cheese sauce just right—too thin and it’s watery, too thick and it’s gluey. The key is patience and gentle heat, which I’ve learned from my kitchen days. Plus, that final broil? It’s the finishing touch that turns it from good to unforgettable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
