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brussels sprouts au gratin in a cast iron pan
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Brussels Sprouts au Gratin
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

This family favorite dish is served with every one of our holiday meals. Even the Brussels Sprouts haters love it!

Course: Side Dish
Cuisine: American
Keyword: easy side dish, Thanksgiving side dish
Servings: 8
Author: Jackie
Ingredients
  • 2 lb. brussels sprouts trimmed and halved lengthwise
  • ½ teaspoon salt
  • ½ pound bacon cooked and chopped
  • 8 shallots thinly sliced
  • 1 teaspoon sugar
  • 2 tablespoons unsalted butter cubed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 16 oz. Gruyère cheese grated
  • 1 cup heavy whipping cream
Instructions

  1. Fill a large pot of water ½ full. Set over medium-high heat and add the brussels sprouts and salt.

  2. Cover and bring pot to a boil. Once boiling remove from heat and strain. Set Brussels Sprouts aside.
  3. Cook bacon in a Dutch oven or large pan over medium-high heat until crisp.
  4. Remove bacon from pan, reserving 1 tablespoon drippings in pan; set bacon aside and chop coarsely once cooled.
  5. Return pan to medium-low heat. Add sliced shallots and sugar to drippings in pan; cook shallots until caramelized, about 15-20 minutes, stirring often.
  6. Meanwhile, prepare the casserole.

  7. Preheat oven to 350 degrees. Lightly spray a 9x13 inch baking pan or a large skillet with non-stick cooking spray.

  8. Add cubed butter to the bottom of the pan. Spread ½ of the brussels sprouts over the butter. Continue layering with ½ of the of the bacon and ½ of the Gruyere cheese. Add next layer of brussels sprouts and bacon.
  9. Top final layer with caramelized shallots.
  10. Sprinkle with salt, pepper, and remaining cheese.
  11. Slowly pour heavy cream over entire casserole.
  12. Cover lightly with foil and bake for 30 minutes.

  13. Remove the foil and bake for an additional 30 minutes.