Baked Brussels Sprouts Au Gratin #2
Submitted by stove
Brussels sprouts baked in a savory bacon and green onion sauce, topped with grated cheddar and golden breadcrumbs. The side dish that converts sprout skeptics.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is how you get the brussels sprouts haters to come around.
Fresh sprouts get blanched until just tender, then nestle into a buttered casserole under a homemade sauce built from green onions, garlic, bacon, parsley, and a splash of the sprout cooking liquid thickened with flour.
Grated cheddar and breadcrumbs go on top, and everything bakes until bubbly and golden brown with a crust you’ll want to crack through with a spoon.
The sauce is lighter than a typical béchamel since it uses the starchy cooking water instead of cream, but you’d never know it. It coats every sprout without drowning it.
Kitchen Tips
- Score an “X” in the base of each sprout before blanching so they cook evenly through the dense core.
- Remove the bacon from the sauce before pouring over the sprouts. It’s there for flavor, not texture.
- Use sharp cheddar for a more pronounced cheesy flavor that punches through the breadcrumb crust.
- Squeeze a bit of fresh lemon to brighten just before serving
Ingredients
Directions
- Preheat your oven to 325°F (160°C) and grease a medium casserole dish with a bit of butter to prevent sticking.
- Rinse the Brussels sprouts under cold water, then trim the stems and score a small “X” into the base of each to ensure even cooking and avoid bitterness from overcooking the cores.
- Bring a pot of water to a boil, add the sprouts, and simmer for 5 minutes until just tender when pierced with a fork; don’t let them turn mushy.
- Drain the sprouts, saving 1 cup of the hot cooking liquid for the sauce, and set the sprouts aside to cool slightly.
- In a small skillet over medium heat, melt the 2 tablespoons of butter until it foams lightly.
- Toss in the chopped green onions and sauté for 3 minutes, stirring often, until they soften and release their fresh, sharp aroma.
- Sprinkle in the flour and stir constantly for 3 minutes to cook off the raw taste, forming a smooth paste without lumps.
- Add the chopped bacon, minced garlic, and chopped parsley; keep stirring for another 3 minutes as the bacon renders its fat and crisps at the edges, infusing everything with smoky notes.
- Slowly pour in the reserved 1 cup of cooking liquid while whisking vigorously to avoid clumps, then season with salt and pepper.
- Bring the mixture to a gentle boil, stirring nonstop until it thickens to the silky texture of heavy cream, about 2-3 minutes; if it’s too thick, splash in a bit more water.
- Fish out the bacon pieces from the sauce with a slotted spoon to keep the texture smooth, or leave them in if you crave extra crunch.
- Arrange the drained Brussels sprouts cut-side down in the prepared casserole for even sauce coverage.
- Drizzle the sauce evenly over the sprouts, letting it seep into every nook.
- Scatter the shredded cheddar cheese on top, followed by an even sprinkle of breadcrumbs for that irresistible crisp layer.
- Slide into the preheated oven and bake for 30 minutes, or until the top bubbles and browns to a deep golden hue; watch closely in the last 5 minutes to prevent burning.
Serve hot straight from the oven, perhaps alongside roasted meats or as a standalone veggie star; leftovers reheat well in a 300°F oven to revive the crunch, lasting up to 3 days in the fridge.
Comments
Add a squeeze of lemon juice and it made all the difference - brightened everything right up. Also minced and rendered the bacon down before adding the onions using the bacon fat instead of butter and didn't bother removing it.