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Brussels Sprouts Au Gratin

“Au Gratin” (pronounced oh-GRAH-tan) is a fancy way to describe a baked dish that’s smothered in cheese and breadcrumbs. Instead of breadcrumbs, we use crushed pork rinds, which gives you the same tasty crunch without the carbs.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: Brussels Sprouts, Casserole, Side Dish
Servings: 8
Calories: 610kcal


  • 2 pounds Brussels sprouts
  • 8 slices bacon diced
  • 4 tablespoons olive oil
  • 4 tablespoons butter melted
  • 5-6 cloves garlic minced
  • 2 teaspoons dried thyme
  • 2 teaspoons onion powder
  • Kosher salt and pepper
  • 2 cups heavy cream
  • 2 cups shredded Gruyere cheese divided
  • 1 cup grated Parmesan cheese divided
  • 2 ounces crushed pork rinds*


  • Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
  • Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to caramelize and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
  • Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream and half of each cheese (Gruyere and Parmesan).
  • Pour the mixture into a greased/sprayed baking dish and sprinkle the rest of both cheeses and the crushed pork rinds evenly on top.
  • Reduce oven to 375 degrees and bake for about 15-20 minutes until the top is golden brown.


*Can substitute with 1/2 cup slivered almonds (Fat: 81% Carbs: 6% Protein: 13%)