Over-the-Top Creamed Brussels Sprout Gratin Recipe (2024)

Why It 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.

There are times for subtlety and restraint. Talking to your wife about those used cups you keep finding in the sink. Telling a PR person who has pitched you the same stupid Thanksgiving story for the umpteenth time that it's not them, it's you, but please go away. Adding vermouth to your dry martini.

Thanksgiving is not one of these times. If there's ever been a time to gussy up your excess with a hint of self-indulgence and hedonism this is it. It's an excuse to cook a recipe that contains not just bacon, but bacon cooked in butter with some heavy cream and a cheesy crust thrown into the mix.

Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death or, worse, popped out of a can onto the Thanksgiving table. Though they'll never replace stuffing as my favorite Thanksgiving side dish, they still manage to completely disappear from my family's table before anything else even comes close. I blame this phenomenon in large part on the better ways in which we've taken to cooking them.

Rapid, high-heat cooking has been a game-changer for me—it's a technique that consistently delivers those nutty, sweet, charred edges. It's a technique I've used for everything fromplain, roasted sproutstoroasted Brussels with shallots and balsamic vinegar, not to mentiondeep-fried Brussels sprouts(my personal favorite) andsprouts seared with bacon or chorizo.

But what if I told you that there's an evenbetterway 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 year, I'm planning on braising my Brussels sprouts in a creamy, cheesy gratin. I hope you'll consider doing the same. Here's how.

The Porcine Pleasures: Pork and Brussels Sprouts, a Perfect Match

Over-the-Top Creamed Brussels Sprout Gratin Recipe (1)

Like Bert and Ernie, or homemade pickles and dudes with mustaches, Brussels sprouts and cured pork are a combo so classic that it's tough to even imagine a world in which they don't come hand in hand. I like to start this recipe with bacon—about a half pound for every two and a half pounds of sprouts—but other cured pork like salami, chorizo, pancetta, or kielbasa would do nicely as well.

Over-the-Top Creamed Brussels Sprout Gratin Recipe (2)

I told you we were frying that bacon in butter, didn't I? I wasn't kidding. Cook the bacon down in butter until it starts to deposit nice browned bits onto the bottom of the pan.

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That's just about what you're looking for. Unlike quick-cooking Brussels sprouts recipes, where you brown the sprouts deeply and rapidly, this recipe requires a slower layering approach, adding flavor at each step before letting it all simmer together.

About Sprouts: Choosing and Cooking the Sprouts

With the bacon browned, it's time to add the sprouts. Look for sprouts with really tight, dense heads, the smaller the better. If you manage to find really pint-sized guys (think: the size of a dime or less), then you can leave them whole. Otherwise, you'll want to split them in half or into quarters.

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There's no real deep browning going on here, but don't worry about the extra sweetness and smokiness that usually brings. Your sprouts should still pick up plenty of those flavors as you stir them around the pan and dislodge some of the browned bacon bits from the bottom.

The only other major flavoring they need is a little bit of minced shallot, which I add at the very end and stir around until it's just softened and aromatic.

Cream Dreams: Simmering the Cream

Now's where things start to get extra-decadent. Butter and bacon fat not good enough for you? Then oh, how about a couple cups of cream?

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Into the pot it goes. For the record, if you want to keep things ultra simple, simmering Brussels sprouts in plain cream is about as easy as it gets and will lead you to similarly licentious end results. Thought notquiteas licentious.

Once the cream hits the pan and you scrape up all remaining browned bits, It's time for a slow simmer.

As the cream slowly reduces, the Brussels sprouts should soften and the whole thing should transform from a loose soup with distinct elements into a creamy sauce that binds everything together. It's time for salt and pepper.

Getting Cheesy: The Final Touch, a Bit of Cheese

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Once again, wecouldcall it a day right here and serve these bad boys as-is, but what is decadence without a bit of intemperance thrown on top?

For the record, I like my intemperance in the form of cheese. Gooey, melty, bubbly, browned cheese.

A nice layer of a good melting cheese like Fontina, Gruyère, or Comté is where it's at. If you've gotten this far, you can feel free to take a break. Cover up the casserole, refrigerate it, and it'll be ready to bake when you are.

A short stay in the oven—just until it becomes irresistibly browned and bubbly—and we're ready to eat, and what fine eating it is.

Recipe Details

Over-the-Top Creamed Brussels Sprout Gratin Recipe

Active35 mins

Total60 mins

Serves8to 10 servings

Ingredients

  • 1/2 pound bacon, cut into 1/2-inch lardons

  • 2 tablespoons unsalted butter

  • 2 1/2 poundsBrussels 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.

    Over-the-Top Creamed Brussels Sprout Gratin Recipe (9)

  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).

    Over-the-Top Creamed Brussels Sprout Gratin Recipe (10)

  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.

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Special Equipment

2 quart oval casserole dish

Make-Ahead and Storage

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.

Over-the-Top Creamed Brussels Sprout Gratin Recipe (2024)

FAQs

Why do you soak Brussels sprouts before cooking? ›

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

Why aren't brussel sprouts bitter anymore? ›

Over the last twenty years, farmers have mellowed the "unpleasant" flavor of brussels sprouts by breeding a vegetable that contains fewer bitter compounds or glucosinolates. So, brussels sprouts just taste better than they used to when we were kids. The rub is that glucosinolates help protect sprouts against pests.

What is in Outback Over the Top Brussels sprouts? ›

The over the top Brussels sprouts. are made by adding Fresno chili oil, parsley, bacon, and lemon aioli to roasted Brussels sprouts. But these chaotic ingredients come together to make a. delectable and unique side dish.

Why won't my brussel sprouts get crispy? ›

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

How long should you soak Brussels sprouts in salt water? ›

Contributed by Whole Foods Market, Inc. To prepare, soak Brussels sprouts in a bowl of cold, salted water for 20 minutes. Preheat oven to 400°F.

Should you cut Brussels sprouts in half before cooking? ›

To maximize the flat areas, which get the most crispy surface area, cut your Brussels sprouts in half. If your Brussels sprouts are very small, you can leave them whole (and if they are very large, quarter them).

How did they make Brussels sprouts taste good? ›

About 30 years ago, a Dutch scientist identified the chemicals that made brussels sprouts bitter. He selected seed varieties with lower levels of the bitter chemicals and bred new high-yielding varieties that tasted less bitter.

How to cook Brussels sprouts so they are not bitter? ›

Use Mirin. It will remove the sulfur note that makes cruciferous vegetables taste bitter. Try adding salt to the water in which you boil them. Some of the chemicals in the Brussels sprouts will move into the water and hopefully the bitter elements may do so.

Why do brussel sprouts taste bad to some people? ›

"People with certain genetic variants in the TAS2R38 gene can detect bitter taste more than others and therefore may be more likely to dislike sprouts,” 23andMe senior product scientist Alisa Lehman recently told the Daily Record. "There are many factors outside genetics that play a part in the foods we like.

Who made brussel sprouts taste better? ›

A Dutch scientist named Hans van Doorn, who worked at a seed and chemical company, figured out exactly which chemical compounds in Brussels sprouts made them bitter. The next step was to plant sprouts with the least amount of these chemicals and eventually cross-pollinate the chemicals out.

Why do you put a cross in the bottom of brussel sprouts? ›

Some people swear by cutting a cross in the bottom of each sprout, which they believe allows them to cook all through – but it's not necessary, and you'll save time if you don't.

Who eats the most brussel sprouts? ›

Containing more vitamin C than an orange and with just eighty calories in a half pound, Britons eat more of them than any other European country, around 40,000 tonnes a year — and yes, we do eat them all year round. Two-thirds of Brussels sprout consumption in the UK is outside of the festive season.

Do you bake Brussels sprouts cut side up or down? ›

Roast 'em! Our two rules: place and space! Place them cut side down to create that slightly crunchy exterior and soft interior. Space them out evenly so they don't steam–a crowded sheet pan party is not where your brussels want to be.

Why are my Brussels sprouts soggy in the oven? ›

Moisture is the enemy of crispiness.

There's nothing wrong with soft and chewy Brussels, but if your goal is the type of crispy Brussels that they're serving at your favorite bistro you MUST thoroughly dry the surface of the sprouts before sautéing and/or roasting them. If they are wet they will steam instead of crisp.

Should you boil Brussels sprouts before roasting? ›

Your first step should always be to blanch the brussels sprouts. This is basically when they get submerged in boiling water just for a few minutes, not until they're fully cooked, but just enough to take away some of the bitterness. Blanching also softens them and preserves their beautiful bright green color.

How many hours sprouts should be soaked? ›

The norm is 8-12 hours, but some soak for only 20 minutes, some occasionally soak in warm or hot water and for more or less time - Check the seed information pages for the seeds you are sprouting. Skim off any non-seeds that are floating on the water*.

How do you get bugs out of Brussels sprouts before cooking? ›

Brussels Sprouts

Get them ready for your plate by placing the sprouts in a bowl filled with warm water and let them soak for about 10 minutes — this will flush out the dirt and any lurking pests. Give these crispy air fryer parmesan Brussels sprouts a go, once you do.

How to make Brussels sprouts less bitter? ›

One technique for mitigating bitterness in Brussels sprouts is to blanch them. (This technique also works for making collard greens less bitter, as well as other greens.) Blanching involves adding your veg to boiling water for a brief period, then plunging it into an ice bath to stop the cooking process.

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