If you love cheesy side dishes, also try our cheesy white bean tomato bake or cheesy spaghetti squash lasagna boats. While some au gratin recipes call for béchamel sauce, this no-fuss recipe uses cream and a flour slurry for a rich-tasting sauce that’s equally creamy. The recipe is really simple, and it’s all done in one pot so clean-up is easy. You’ll start by cooking some bacon. Then, using the same pan, add the veggies and cook them until they start to soften. Pour in the slurry and the cream, then sprinkle on the cheese. Top it with crumbled bacon, and bake until golden and bubbly. Yum! It’s easy enough to whip up this dish on a weeknight too, and with a protein main like crockpot roasted chicken, it’s comfort food at its finest.
Bacon – just a few strips add a bit of smoky bacon flavor. Feel free to omit for a vegetarian version. Brussels sprouts – these bright green little guys tend to make their appearance in early fall. They’re similar in taste to cabbage, and when cooked are crispy on the outside but tender in the middle. Onion garlic, salt + pepper = flavor! Flour – instead of making a béchamel, which can be involved, we make a slurry using all-purpose flour and stock, which cooks up into a nice thick sauce. Chicken stock – we always have some of our homemade chicken stock on hand, but you can use store-bought. Use vegetable stock to make it vegetarian. Cream – we use heavy cream (37%+) or whipping cream (33-36%) for that full flavor experience. Grated cheddar + parmesan cheese– for that bold, cheesy, au gratin goodness.
The smaller ones tend to be more tender and sweet Larger ones are easier to work with Look for a bright green color with no yellow or brown outer leaves They should be firm and heavy for their size (like compact tiny cabbages) They’ll stay fresh for up to 10 days in the fridge
Fall side dishes that taste great with brussels sprouts au gratin
Pretty Sweet Potato Casserole with Peppery Pecan Topping Wild Rice Stuffing with Cranberries, Pecans, and Sweet Potatoes Green Bean Casserole
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