Brussels Sprouts with Cheese Sauce

Closeup on a spoonful of Brussels sprouts gratin.

5 from 1 vote

Brussels Sprouts with Cheese Sauce

Brussels Sprouts with Cheese Sauce is a cozy, flavorful side dish made with a rich Gruyère sauce and crispy bacon. This cheesy, comforting recipe is perfect for holidays, dinner parties, or weeknight meals!

Course Side Dish

Cuisine American

Keyword brussels sprouts gratin, gruyere cheese sauce

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 428kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 ½ pounds Brussels sprouts - AFTER stems and leaves removed
3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

For the sauce:

4-5 slices bacon - par-cooked and crumbled
unsalted butter - use bacon grease OR 3 tablespoons butter
1 cup white onion - diced
3 cloves garlic - minced
3 Tablespoons all-purpose flour
2 ½ cups whole milk
8 oz. gruyere cheese - freshly grated
1/2 cup parmesan cheese - freshly shredded
kosher salt and freshly ground black pepper - to taste

For the topping:

2 Tablespoons unsalted butter
1 cup Panko breadcrumbs
1/4 cup parmesan cheese
1 teaspoon dried thyme

Instructions

Prepare the veggies. Slice the stems off the Brussels sprouts and remove the outer leaves. Slice in half or fourths, depending on size.
Roast veggies. Place the Brussels sprouts on two baking sheets lined with parchment paper. Drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper to taste. Roast until the veggies are fork tender and are slightly browned. (I use my convection oven when I roast veggies so I can get a nice crisp to them.)
Add the veggies to a 9×13 casserole dish.
2 ½ pounds Brussels sprouts, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Grate the cheese. Freshly grate the gruyere cheese and parmesan cheese. Using pre-shredded cheese will sometimes make the melting process difficult.
Make the cheese sauce. In a medium saucepan, sauté the chopped bacon until slightly crispy. Remove the bacon and add to the Brussels sprouts.
Use the bacon grease or add the butter to pot. Add onion and cook until softened, about 3-4 minutes. Then add garlic and stir for about 30 seconds. Add flour and whisk until it’s well combined, about one minute. Then add milk and bring to a simmer. You’ll see it thicken as you whisk.
Add seasonings – salt and pepper. Remove from heat and stir in gruyere and parmesan cheese . Stir until completely melted. Then add the sauce over the Brussels sprouts.
4-5 slices bacon, (unsalted butter), 1 cup white onion, 3 cloves garlic, 3 Tablespoons all-purpose flour, 2 ½ cups whole milk, 8 oz. gruyere cheese, 1/2 cup parmesan cheese, kosher salt and freshly ground black pepper,
Make topping. Combine the melted butter, bread crumbs, parmesan cheese, and dried thyme. Add over top of the cheese sauce.
2 Tablespoons unsalted butter, 1 cup Panko breadcrumbs, 1/4 cup parmesan cheese, 1 teaspoon dried thyme
Bake casserole. Bake Brussels sprouts with cheese sauce for 20-25 minutes, or until piping hot.

Notes

Store leftover casserole in an airtight container in your refrigerator for 3-4 days. Reheat to serve.

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