Brussels Sprouts au Gratin

Tender Brussels sprouts and smoky bacon are baked in a creamy cheese and chile sauce to create a rich, satisfying side dish that's low in carbs and high in flavor.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Author Marye Audet


  • 2 pounds fresh Brussels sprouts trimmed and cleaned
  • 3 slices bacon
  • 1/4 cup chopped onion
  • 1 cup heavy cream
  • 1 dried guijillo chile
  • 1 dried chipotle chile
  • 8 ounces cream cheese
  • 2 cups grated cheddar or pepperjack
  • 1/4 teaspoon garlic powder
  • Pinch of chipotle powder if desired
  • Salt to taste
  • 1/2 cup shredded cheddar or pepperjack


  • Preheat the oven to 375F.
  • Cook the Brussels sprouts in salted water until tender.
  • Drain.
  • Fry the bacon until crisp.
  • Remove bacon from the pan.
  • Add the onion and cook until transparent and tender.
  • Remove the onion from the pan.
  • Add the cream and the chiles to the same pan.
  • Simmer slowly, uncovered, until the cream is reduced to about 3/4 cup.
  • Remove the chiles.
  • Add the cream cheese and stir until the mixture is smooth.
  • Whisk in the grated cheese and garlic powder until the mixture is smooth and well blended.
  • Taste, adjust the salt, and add the chipotle powder if desired.
  • Add the Brussels sprouts, onion, and bacon to a casserole dish or 13x9-inch baking pan.
  • Pour the cheese sauce over the top and stir to combine well.
  • Sprinkle the remaining grated cheese over the top.
  • Bake at 375F for 30 minutes or until heated through and the sauce is bubbling.


May be assembled a day ahead, covered, and refrigerated then baked just before serving.