Over-the-Top Creamed Brussels Sprouts Gratin Recipe

The Food Lab

Unraveling the mysteries of home cooking through science.

Yield:Serves 8 to 10
Active time:35 minutes
Total time:1 hour
Rated: 4.0

This recipe appears in:

The Food Lab: This Creamy, Cheesy Brussels Sprouts Gratin Just Might Be the Side Dish of Your Dreams

Go over-the-top with these extra-creamy, flavor-packed brussels sprouts gratin. [Photographs: J. Kenji López-Alt]

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at.

Why this recipe works:

Browning our bacon with butter adds plenty of sweet, smoky flavor to our finished casserole.
Bacon combined with reduced heavy cream and cheese creates an incredibly decadent and rich background for the sprouts.

Note: This recipe can be prepared through the end of step 2 and stored covered in plastic wrap in the refrigerator for up to 5 days before proceeding with step 3 and serving.

Ingredients

1/2 pound bacon, cut into 1/2-inch lardons
2 tablespoon unsalted butter
2 1/2 pounds Brussels sprouts, split in half
1 medium shallot, finely minced (about 1/4 cup)
2 cups heavy cream
Kosher salt and freshly ground black pepper
6 ounces shredded Gruyère, Comté, or Fontina cheese

Directions

1.

Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.
2.

Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note above).
3.

Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.