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White Cheddar Brussels Sprouts Gratin with Smoked Bacon

White cheddar Brussels sprouts gratin with smoked bacon is baked until the sauce bubbles around the edges and the panko topping turns golden brown. A creamy cheddar sauce coats crisp-tender Brussels sprouts and crisp bacon in this 9x13-inch casserole.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 1 nonstick cooking spray for coating
  • 3 qt water
  • 2 lb Brussels sprouts trimmed and halved
  • 6 oz bacon thick-cut smoked, diced
  • 5 tbsp unsalted butter divided: 3 tablespoons for the sauce and 2 tablespoons for the topping
  • 3 tbsp all-purpose flour
  • 2 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 8 oz sharp white cheddar shredded
For the topping
  • 1 cup panko breadcrumbs

Equipment

  • 1 9x13-inch baking dish
  • 1 6-quart pot
  • 1 12-inch skillet
  • 1 3-quart saucepan

Method
 

Prepare the gratin
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a 6-quart pot, add the Brussels sprouts, and cook for 4 to 5 minutes until crisp-tender.
  4. Drain the Brussels sprouts well.
  5. Cook the bacon in a 12-inch skillet over medium heat for 6 to 8 minutes until crisp.
  6. Transfer the bacon to a paper towel-lined plate.
  7. Melt 3 tablespoons of the butter in a 3-quart saucepan over medium heat.
  8. Whisk in the flour and cook for 1 minute.
  9. Gradually whisk in the milk and cream.
  10. Cook for 4 to 6 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
  11. Remove the sauce from the heat.
  12. Stir in the Dijon, salt, pepper, and cheddar until smooth.
  13. Combine the Brussels sprouts and bacon in the baking dish.
  14. Pour the sauce over the Brussels sprouts and bacon.
Make the topping
  1. Melt the remaining 2 tablespoons butter.
  2. Stir the melted butter with the panko.
  3. Scatter the panko mixture evenly over the gratin.
Bake the gratin
  1. Bake for 20 to 25 minutes until the sauce is bubbling around the edges and the topping is golden brown.
  2. Let the gratin rest for 10 minutes before serving.

Notes

Drain the Brussels sprouts well so excess water does not thin the cheese sauce. Refrigerate leftovers for 3 to 4 days; freezing is possible for up to 2 months, though the sauce and sprouts may soften after thawing. For a gluten-free version, use gluten-free flour and panko breadcrumbs.