Scalloped potatoes or turnips often make an appearance here, and some years, a gratin of fennel was the star. This year my gratin of choice is a creamy Brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere. Smaller ones are more tender and sweeter. They are good for cooking whole. Larger ones are easier to work with when cutting them in half, especially since we blanch them in advance of baking in this recipe.
Can This Brussels Sprouts Dish Be Vegetarian?
It’s easy to make this a vegetarian dish! Just remove the pancetta and add an extra tablespoon of butter. You can also swap the pancetta out with mushrooms, thinly sliced zucchini or even some thinly sliced carrots (which will add a bit of sweetness to the gratin).
Other Cheeses to Try in a Brussels Sprouts Gratin
Here are a few other cheeses to try in place of Gruyere:
GoudaEmmentalJarlsbergRacletteEdamCheddar
How to Make This Brussels Sprouts Gratin in Advance
If you’re getting ready for a big dinner party or a holiday feast, you can make this dish the day before. Just prepare all of the ingredients in a baking dish, cover and refrigerate. Then, remove from the fridge, preheat the oven to 400°F and just bake as directed, adding a little extra time since the casserole will be going in cold. Voila! Easy cheesy Brussels sprouts!
More Cheesy Side Dishes You’ll Love
Slow Cooker Mac and Cheese New Potatoes with Cheese and Tomatoes Potatoes au Gratin Cheey Spaghetti Squash Casserole Cheesy Grits Soufflé Bake
You can easily make this dish vegetarian by leaving out the pancetta in Step 2. Just add an additional tablespoon of butter in Step 3. Slowly add the milk while stirring with a wooden spoon until the roux is incorporated into the milk. Cook over medium low heat for several minutes, stirring until the sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.
