Brussels sprouts au gratin is a simple side dish with creamy texture and cheesy flavor! This brussels sprouts casserole is packed with nutrients like protein, fiber and more. The side dish is made without bread crumbs and is lower carb.
Brussels sprouts au gratin is one of my favorite side dishes! This recipe is always on my Thanksgiving day menu because it combines one of my favorite vegetables with creamy sauce. Made without bread crumbs, the recipe is lower carb than other traditional brussels sprout au gratin. The chopped bacon is a crunchy alternative to standard bread crumbs, but you can omit the bacon, if desired.
How do you make Brussels sprouts au gratin?
Combine a few simple ingredients including brussels sprouts, bacon, onion, garlic, thyme, nutmeg, cheese and milk to make this brussels sprout casserole. Blanch the brussels sprouts in boiling water, fry bacon and then cook the creamy sauce. To make the sauce, whisk together the shallots, garlic, flour, milk and some of the cheese. Pour the mixture into a casserole dish, top with remaining cheese and bake for about 25 minutes.
See the complete recipe details, measurements and ingredients below.
Try this brussels sprouts casserole with one of our other favorite Thanksgiving side dishes! If you try it, let us know what you think by leaving a rating and comment below.
Thanksgiving side dish recipes:
- Garlic Chive Mashed Red Potatoes
- Broccoli Cauliflower Casserole
- Apple Cranberry Sauce with Orange and Ginger
- Roasted Beets with Burrata
- Roasted Sweet Potato, Beet, Apple and Quinoa Salad
Brussels Sprouts Au Gratin
- 2 pounds brussels sprouts,, halved
- 4 slices bacon
- 1 tablespoon avocado oil or olive oil, (optional)
- 3 shallots, , thinly sliced (or 1/2 onion)
- 3 cloves garlic,, minced
- 2 tablespoons all-purpose flour
- 1 3/4 cup milk
- 2 teaspoons kosher salt
- 1/2 teaspoon thyme
- pinch nutmeg
- 1 cup shredded cheddar jack cheese
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 400 degrees F. Butter or spray with oil an 8x12 casserole dish and set aside.
- Bring a large pot of salted water to a boil. Blanch the halved brussels sprouts for 3 to 5 minutes, until just barely tender. Remove from pot, drain, rinse with cold water and set aside.
- Fry bacon until crispy, 8-10 minutes. Remove from pan and set aside on a paper towel-lined plate. Chop when cool to the touch.
- Add the shallots to the bacon grease and sauté 4 to 5 minutes until softened. (If little grease remains, add a tablespoon of avocado or olive oil. You can also drain the bacon grease and sauté the shallots in oil instead.) Add the garlic and sauté 1 minute until fragrant. Stir in the flour and whisk for 1 to 2 minutes.
- Add the milk and stir until well incorporated. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add salt, fresh thyme, and nutmeg.
- Add cheddar jack cheese to the sauce and stir until melted and incorporated. Add half of the cooked bacon back to the sauce. Season to taste.
- Stir the Brussels sprouts into the cheese sauce, and then transfer them to the casserole dish. Sprinkle with the remaining bacon and Parmesan cheese.
- Bake for 20 to 25 minutes until browned and bubbling.