Fierce’s Thanksgiving Brussels Sprouts Gratin

(as seen on TODAY’s Turkey Trot!)

 Brussels sprouts may be the redheaded stepchild among the side dishes on the Thanksgiving Dinner table, but with the help of the trifecta of gruyere, fontina and parmesan cheeses and a lil bacon – this gratin will quickly become a family favorite.

  • 6 strips of bacon
  • 1.5- 2 lbs. Brussels Sprouts (depending on size)
  • 2 tbs. Butter
  • 1 tbs. Bacon grease/fat (optional, add 1 tbs. of butter if omitting)
  • 3 tbs. All-purpose flour
  • 2 cups of whole milk (at room temperature)
  • 3 oz. Gruyere Cheese, grated
  • 3 oz. Fontina Cheese, grated
  • 1 oz. Parmesan, grated
  • Salt and Pepper to taste

Trim root of Brussels sprouts, meanwhile in a large pot, fill with water and bring to a boil.

Once the water is boiling add the Brussels sprouts and cook for around 6 minutes they should be tender but not cooked all the way through. Place Brussels sprouts in a bowl of ice water to stop the cooking process.

Cook the bacon according to preferred doneness (keep in mind it will be cooked again in the oven with the gratin). Put aside 1 tbs. of bacon grease (or omit and use an extra tablespoon of butter). Discard the rest of the bacon grease safely. Chop bacon into bits.

In a medium to large sauce pan with 1 to 2 inch sides, bring to a medium heat and begin making the sauce by melting the butter (and bacon grease if using) and flour together whisking until it forms a paste like texture about 1-2 minutes. This creates what is called a roux.

Once the roux forms being slowly adding the milk and continue to whisk. The sauce should begin to thicken as you continue to pour in the milk. Depending on climate this could take 5-10 minutes of whisking and keeping the sauce on medium to medium high heat.

Once the sauce comes together add salt and pepper and taste for seasoning.

Leave sauce to cook for another 5 minutes (whisking frequently as to not burn the sauce) and add half of the gruyere and fontina cheese until melted.

Meanwhile halve the Brussels sprouts and place in a buttered or sprayed baking dish (8 x 11) along with the bacon bits leaving a little for the top garnish.

Pour the white cheese sauce over the Brussels sprouts and bacon and top with left over cheese and bacon bits.

Bake in a 400 degree oven for 10-20 minutes or until the top is browned and the outsides are nice and bubbly!