Ingredients
Scale
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk, warmed
- ½ cup sharp cheddar cheese, shredded (plus extra for topping)
- 2 tablespoons pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon freshly grated nutmeg (optional, but adds warmth)
- ½ cup panko breadcrumbs (optional, for a crunchy topping)
Substitution suggestions: If you want a lighter version, swap the whole milk for 2% or even unsweetened almond milk. For a vegetarian twist, use smoked tempeh or crispy chickpeas instead of bacon, and replace cheese with a plant-based alternative. If cheddar isn’t your favorite, Gruyère or a mild mozzarella will also melt beautifully here.
Instructions
- Preheat your oven to 375°F (190°C). I always find that warming the oven early helps keep the kitchen cozy and gets me in the right headspace to cook.
- Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch them for about 5 minutes until just tender but still bright green. Drain and set aside. This step softens the sprouts and removes some bitterness, a trick I picked up watching my grandmother fuss over greens in her kitchen.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pan.
- Add the butter to the bacon fat and melt it completely. Whisk in the flour and cook for 1-2 minutes until it forms a smooth roux with a slightly nutty aroma—this is the base of your creamy sauce.
- Slowly pour in the warmed milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon, about 4-5 minutes. If you’re like me, you’ll love watching the transformation from liquid to luscious sauce; it’s like a little kitchen magic moment.
- Remove the sauce from the heat. Stir in the shredded cheddar cheese, maple syrup, Dijon mustard, nutmeg, and season generously with salt and pepper. The combination of tangy mustard and sweet maple syrup is my secret to adding depth without overpowering the sprouts.
- Fold the blanched Brussels sprouts into the sauce, then stir in most of the cooked bacon, reserving a little for topping.
- Pour the mixture into a buttered 9×13-inch baking dish. Sprinkle the remaining cheese, reserved bacon, and panko breadcrumbs evenly over the top for a golden, crunchy crust.
- Bake uncovered for 20-25 minutes until the top is bubbly and golden brown. If you want an extra crisp topping, I like to broil it for the last 2 minutes, but watch closely so it doesn’t burn.
- Let the gratin rest for 5 minutes before serving. This is the perfect time to set the table and call the family to gather, just like I learned from my grandmother’s kitchen rituals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International