Bacon and Brussels Sprouts Gratin is a rich, savory side dish that turns simple vegetables into a showstopping favorite. Roasted Brussels sprouts are baked in a creamy cheese sauce with crispy bacon and a golden, bubbly topping—perfect for holidays, potlucks, or cozy dinners.
Why You’ll Love This Recipe
- Comforting, cheesy, and full of flavor
- A delicious way to enjoy Brussels sprouts
- Crisp bacon adds smoky depth
- Great for entertaining or as a hearty side
- Can be made ahead and baked when needed
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Brussels sprouts (trimmed and halved)
- Bacon (chopped)
- Heavy cream
- Garlic (minced)
- Dijon mustard
- Gruyère cheese (shredded)
- Parmesan cheese (grated)
- Salt and black pepper
- Olive oil or butter (for roasting or greasing the dish)
- Optional: breadcrumbs or crushed crackers for topping
directions
- Preheat oven to 400°F (200°C). Grease a medium baking dish or casserole dish.
- Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast for 1520 minutes until lightly browned and tender.
- In a skillet, cook chopped bacon until crispy. Remove with a slotted spoon and set aside. Reserve a bit of the bacon fat.
- In the same skillet, sauté garlic for 1 minute, then add heavy cream and Dijon mustard. Simmer for 34 minutes until slightly thickened.
- Stir in half of the Gruyère and Parmesan cheeses until melted and smooth. Season to taste.
- In the baking dish, combine roasted Brussels sprouts and bacon. Pour the cheese sauce over the top and mix gently.
- Sprinkle remaining cheese on top. Add breadcrumbs or cracker crumbs if using for an extra crunchy topping.
- Bake for 1520 minutes, or until golden and bubbly. Let rest for 5 minutes before serving.
Servings and timing
This recipe serves 68 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Low-Carb: Omit breadcrumbs and add more cheese for a keto-friendly option.
- Vegetarian: Skip the bacon and add sautéed mushrooms for umami flavor.
- Spicy Twist: Add a pinch of crushed red pepper flakes or diced jalapeños.
- Different Cheese: Try fontina, white cheddar, or smoked gouda for a unique flavor.
- Nutty Topping: Add toasted chopped pecans or walnuts for crunch.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven until warmed through, or microwave individual servings.
Freezing is not recommended due to the cream-based sauce separating when thawed.
FAQs
Can I make this dish ahead of time?
Yes, assemble the gratin (without baking), cover, and refrigerate for up to 24 hours. Bake just before serving.
What’s the best cheese to use?
Gruyère is traditional for gratins, but white cheddar, Swiss, or fontina also work well.
Do I have to roast the Brussels sprouts first?
Roasting enhances flavor, but you can skip it and just steam them if you’re short on time.
Can I use frozen Brussels sprouts?
Fresh is best for texture, but you can use frozen—just thaw and pat dry first.
Is this recipe gluten-free?
Yes, if you skip breadcrumbs or use gluten-free ones.
Can I use milk instead of cream?
Whole milk can work, but the sauce will be thinner. Cream creates the richest texture.
How do I keep the cheese sauce from curdling?
Simmer gently and avoid high heat once the cheese is added.
What can I serve this with?
It pairs well with roasted meats, holiday mains, or even as a vegetarian entrée with crusty bread.
Can I add other vegetables?
Yes! Try mixing in cauliflower, leeks, or sautéed spinach.
How do I make it extra crispy on top?
Broil for the last 23 minutes of baking until the top is golden and bubbly.
Conclusion
Bacon and Brussels Sprouts Gratin is the perfect side dish to elevate any meal. With its creamy cheese sauce, smoky bacon, and caramelized sprouts, this gratin strikes the ideal balance of indulgence and earthy flavor. Whether you’re serving it at a holiday table or weeknight dinner, it’s a cozy, crowd-pleasing dish everyone will love.
Description
This Bacon and Brussels Sprouts Gratin is a creamy, cheesy side dish that’s perfect for holidays or any cozy dinner. Roasted Brussels sprouts are mixed with crispy bacon and smothered in a creamy garlic cheese sauce, then baked with a golden topping. Total comfort food with a veggie twist!
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Preheat oven to 400°F (200°C).
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Bring a pot of salted water to a boil. Add Brussels sprouts and boil for 45 minutes until just tender. Drain and set aside.
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In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan.
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Add butter and garlic to the skillet. Sauté for 1 minute until fragrant.
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Stir in cream, Parmesan, Gruyère (or mozzarella), salt, pepper, and red pepper flakes. Cook on low heat, stirring until cheese is melted and sauce is smooth.
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Add Brussels sprouts and bacon to the skillet and toss to coat. Transfer everything to a greased 9×9-inch or similar baking dish.
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Top with extra shredded cheese and breadcrumbs (if using).
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Bake uncovered for 1520 minutes, until bubbly and golden on top. Broil for 23 minutes if you want a crispier finish.
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Let cool slightly before serving.
Notes
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You can roast the Brussels sprouts instead of boiling them for extra flavor.
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Gruyère gives the best flavor, but mozzarella, Swiss, or even sharp cheddar work great.
