Bacon Brusselsprouts Au Gratin
Bacon Brusselsprouts Au Gratin is brusselsprouts roasted with bacon in a maple mustard sauce and topped with a cheesy gruyere sauce. It’s the perfect side dish for Thanksgiving, a holiday dinner, or any day of the week!
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Even if you aren’t a huge fan of brusselsprouts, I think you might really love this brusselsprouts au gratin. I mean bacon and a cheese sauce; what’s not to love!?
This is a great side dish idea to serve something different on the Thanksgiving buffet or an addition to any holiday meal.
With the maple and mustard combo, this lines right up with my favorite fall flavors. You can easily make this vegetarian by omitting the bacon.
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish, or similar size
- Brusselsprouts, cleaned, trimmed and halved
- Bacon-I’m using regular sliced bacon, not thick cut, to ensure it cooks completely with the brussels
- Gruyere cheese– this gives a nice smoky flavor. You can substitute any melty cheese you prefer like mozzarella, cheddar, or even pepper jack for a kick
- For the cheese sauce roux– unsalted butter, milk, all purpose flour
- Pure maple syrup– don’t use pancake syrup. Can also substitute honey.
- Stone ground mustard– I love the graininess of the this mustard. You can also use dijon mustard.
- Seasonings– salt, pepper, mustard powder, paprika, and nutmeg
Let’s make it
Preheat oven to 375°F.
Add the cleaned and halved brusselsprouts to a 9×13 baking dish.
Dice the bacon. Add half of the bacon to the brusselsprouts.
In a small bowl mix together the maple syrup, mustard, salt and pepper. Pour over the brusselsprouts. Mix well and bake for 30-40 minutes until the brusselsprouts are tender and the bacon is cooked. Mix the brussels and bacon halfway through cooking to ensure the bacon is evenly cooked.
While the brusselsprouts are baking in the oven, prepare the cheese sauce and cook the remaining bacon.
Cook the other half of the bacon in a pan over medium heat until crispy, for the topping. After cooking remove the bacon to a paper towel lined plate to drain and set aside. Alternatively, cook the bacon in the oven. You want some crispy bacon for the top to finish it off.
Place the butter in a large saucepan over medium heat. Once melted, sprinkle over the flour and whisk until the flour is fully incorporated into the butter and the butter has small bubbles.
Slowly pour the milk into the pan while whisking constantly until smooth and no flour lumps remain.
Raise the heat to medium high. Add the mustard powder, paprika, nutmeg and more salt and pepper to taste. Next, add 1/2 cup of the cheese and continue whisking until the cheese is melted and the sauce thickens and then remove from heat.
When the brusselsprouts are finished baking, give them a stir and pour over the cheese sauce. Mix everything together. Sprinkle the remaining cheese over top along with the cooked bacon and return to the oven to melt the cheese.
Serve immediately while warm.
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Tips:
- Omit the bacon for a vegetarian side
- Use mozzarella, cheddar, or pepper jack cheese in place of the gruyere
- Substitute honey for the maple syrup or leave it out
- Substitute dijon mustard for the stone ground mustard
- Add toasted panko breadcrumbs to the top for a crunch
- Refrigerate leftovers in an air tight container up to 4 days. Reheat in the oven. Use a splash of milk if the cheese sauce seems too thick once reheated.
More delicious recipes
- Broccoli Pasta Salad
- Homemade Green Bean Casserole
- Roasted Fall Vegetable Salad
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- Cheesy Chicken with Rice
- Crock Pot Cranberry Turkey
- One Dish Meatball Casserole
- Creamy Mac and Cheese
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Bacon Brusselsprouts Au Gratin
Equipment
Ingredients
- 2 pounds brusselsprouts cleaned, trimmed and halved
- 12 ounces bacon not thick sliced
- 1 cup gruyere cheese shredded
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 2 cups milk
- 3 tbsp pure maple syrup not pancake syrup, can substitute honey
- 2 tbsp stone ground mustard can substitute dijon mustard
- 1/2 tsp salt
- 1/2 tsp black pepper + more to taste
- 1 tsp mustard powder
- 1 tsp smoked paprika
- 1/4 tsp ground nutmeg
Instructions
- Preheat oven to 375°F.
- Add the cleaned and halved brusselsprouts to a 9×13 baking dish.
- Dice the bacon. Add half of the bacon to the brusselsprouts.
- In a small bowl mix together the maple syrup, mustard, salt and pepper. Pour over the brusselsprouts. Mix well and bake for 30-40 minutes until the brusselsprouts are tender and the bacon is cooked. Mix the brussels and bacon halfway through cooking to ensure the bacon is evenly cooked.
- While the brusselsprouts are baking in the oven, prepare the cheese sauce and cook the remaining bacon.
- Cook the other half of the bacon in a pan over medium heat until crispy, for the topping. After cooking remove the bacon to a paper towel lined plate to drain and set aside. Alternatively, cook the bacon in the oven. You want some crispy bacon for the top to finish it off.
- Then, add the butter to a large saucepan over medium heat. When melted, sprinkle over the flour and whisk until the flour is fully incorporated into the butter and the butter has small bubbles.
- Slowly pour the milk into the pan while whisking constantly until smooth and no flour lumps remain.
- Raise the heat to medium high. Add the mustard powder, paprika, nutmeg and more salt and pepper to taste. Add 1/2 cup of the cheese and continue whisking until the cheese is melted and the sauce thickens and then remove from heat.
- When the brusselsprouts are finished baking, give them a stir and pour over the cheese sauce. Mix everything together. Sprinkle the remaining cheese over top along with the cooked bacon and return to the oven to melt the cheese.
- Serve immediately while warm.
Video
Notes
- Omit the bacon for a vegetarian side
- Use mozzarella, cheddar, or pepper jack cheese in place of the gruyere
- Substitute honey for the maple syrup or leave it out
- Substitute dijon mustard for the stone ground mustard
- Add toasted panko breadcrumbs to the top for a crunch
- Refrigerate leftovers in an air tight container up to 4 days. Reheat in the oven. Add a splash of milk if the cheese sauce seems too thick once reheated.
