Mustard Brussels Sprout Gratin with Crispy Bacon & Onion Topping

With similar flavors to a traditional green bean casserole, this Brussels sprouts gratin checks all the boxes. The sprouts are roasted in a creamy cheesy sauce until golden and tender, and topped with plenty of bacon and crispy fried onions. Make you own fried onions at home, or if you want to go with tradition, use the kind that come from the market.

4 slices bacon, diced

2 1/2 pounds Brussels sprouts, cut in half

1 tablespoon unsalted butter

1 onion, thinly sliced

Salt

3 cloves garlic, grated

4 ounces cream cheese

2 tablespoons stone ground mustard

1 1/2 cups heavy cream

Freshly ground black pepper

1 cup grated parmesan cheese

1 cup crispy fried onions

Preheat oven to 425 F. Spread the bacon slices in a single layer in the bottom of the oval baker. Place the dish on the stovetop over medium heat. Cook the bacon until browned and crispy, about 8-10 minutes. Remove the bacon and set aside on paper towels to drain the excess grease.

Add the Brussels sprouts to the pan and cook until browned on one side. Remove from the pan and set aside in a large bowl.

Add the butter and onion to the pan along with a pinch of salt. Cook until softened and beginning to caramelize, about 5-7 minutes. Add the garlic and cook 1 minute longer. Add the cream cheese, mustard and heavy cream. Stir until the cream cheese is melted and smooth.

Remove the pan from the heat and add the Brussels sprouts back into the pan. Season with 1 teaspoon salt and 1 teaspoon pepper. Stir until the sprouts are evenly coated with the cream cheese mixture. Top the sprouts with the parmesan cheese.

Cover the gratin with foil and bake until the Brussels sprouts are fork tender, about 25 minutes. Remove the dish from the oven and top with the bacon and fried onions. Return to the oven uncovered and bake until the top is golden brown and crispy, about 5 minutes longer. Let sit 10 minutes before serving.