Go Back Email Link
+ servings
Baked brussel sprouts with gluten free cauliflower crumbs. So delicious!
Print Recipe
No ratings yet

Baked Brussel Sprouts Au Gratin

Chock full of flavor, this is the only recipe for brussels sprout gratin you'll need! Perfect as a holiday side dish or for your next potluck dinner... there's a lot of love in this dish.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 people
Calories: 475kcal
Author: Scott Groth

Ingredients

For the Cauliflower Crumbles

  • 1.5 cups Cauliflower Shredded
  • 1 tablespoon Butter
  • 3 sprigs Thyme Fresh, stems removed
  • teaspoon Red Pepper Flakes Optional. To taste.

For the Baked Brussel Sprouts

  • 1.25 lbs Brussels Sprouts Cleaned & sliced lenghtwise
  • 1 Shallot Finely diced
  • 3 cloves Garlic Minced
  • 3 slices Bacon Sliced into batons
  • 1 cup Heavy Cream
  • 4 tablespoon Butter Divided
  • ¼ cup Olive Oil
  • ½ teaspoon Kosher Salt
  • teaspoon Cracked Pepper
  • ¾ cup Gruyere Cheese Shredded

Instructions

For the Cauliflower Crumbles

  • Preheat your oven to 400 degrees. Line a rimmed baking sheet with foil. Add the remaining ingredients for the cauliflower crumble. Add a pinch of salt and a couple grids of pepper. Place in the oven.
  • Cook for 5 minutes. The butter will be melted now so mix well and make sure that the cauliflower is spread thinly on the baking sheet. Cook another 5 minutes or until it just starts to brown. Remove and set aside. 

For the Brussels Sprouts

  • While the cauliflower is cooking in the oven, heat a large skillet over high heat. Add 2 tablespoon of the butter along with the olive oil. Place the brussels sprouts cut-side down in the pan. Cook until caramelized. As the sprouts caramelize, remove from the pan and add to the gratin dish. Continue until all the sprouts are nicely browned.
  • In the same pan over high heat, add in the bacon and cook for 2-3 minutes. When it starts to brown, add in the shallots. Cook, stirring frequently, for another 2 minutes. Reduce the heat to medium-high and add in the butter and garlic. Stir well and cook for 1-2 minutes. Add in the cream. Stir well and cook for 2-3 minutes or until just slightly thickened.
  • Pour the cream mixture over the sprouts in the gratin dish. Top with the grated cheese and the cauliflower crumbles. Cook in the oven for 5 minutes at 400 degrees. Reduce the heat to 350 and cook for 15 more minutes. Reduce the heat again to 300 and cook for 10 more minutes. The topping should be nicely browned and the sauce will be bubbling and thick.

Notes

You will need some type of oven proof dish. I used a 10" tarte plate because it was shallow and available. You can use a 9X9 or other "small" oven-proof dish safely with this recipe. Anything much larger will spread the brussels out too thinly. I think you could easily use a pyrex pie plate, but the sprouts won't fill it to the top. 
 
If you don't want to reduce the heat throughout the cooking process, that's ok. I found that starting with a 400 degree oven really gets things going and then finishing at a lower temperature prevents the cauliflower crumbles from burning. If you don't want to do it this way, reduce the heat after you take the cauliflower crumbles to 350. Cook for 25 minutes at 350.

Nutrition

Calories: 475kcal