Bacon and Brussels Sprouts Gratin

Bacon and Brussels Sprouts Gratin is a rich, savory side dish that transforms simple ingredients into a crowd-pleasing favorite. This dish features tender Brussels sprouts tossed with crispy bacon and baked in a creamy, cheesy sauce until golden and bubbling. Perfect for holiday dinners or comforting weeknight meals, this gratin will have everyone coming back for seconds.

Why You’ll Love This Recipe

• Rich and Comforting – Creamy cheese sauce and crispy bacon create irresistible flavor.
• Perfect Holiday Side – A standout dish for Thanksgiving, Christmas, or any special meal.
• Easy to Make – Straightforward steps with delicious results.
• Versatile – Works as a side or a main with a simple salad.
• Make-Ahead Friendly – Assemble in advance and bake when ready.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh Brussels sprouts
• Bacon
• Butter
• Garlic
• All-purpose flour
• Milk or heavy cream
• Shredded Gruyère or cheddar cheese
• Parmesan cheese
• Salt and pepper
• Nutmeg (optional, for depth of flavor)

Directions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Cook bacon in a skillet until crisp. Remove and set aside. Reserve some bacon fat.
3. Trim and halve Brussels sprouts, then lightly steam or sauté them in the bacon fat until just tender.
4. In a saucepan, melt butter and add garlic. Whisk in flour to create a roux.
5. Slowly whisk in milk or cream, cooking until thickened.
6. Stir in shredded cheese and a pinch of nutmeg, salt, and pepper.
7. Combine the Brussels sprouts and crumbled bacon in the baking dish. Pour cheese sauce over the top.
8. Sprinkle with Parmesan and bake for 20–25 minutes or until golden and bubbling.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Variations

• Low-Carb Version – Use heavy cream and reduce flour for a keto-friendly option.
• Add a Crunchy Topping – Top with breadcrumbs or crushed pork rinds for extra texture.
• Swap the Cheese – Try fontina, mozzarella, or sharp cheddar.
• Vegetarian Option – Skip the bacon and add sautéed mushrooms.
• Spicy Kick – Add red pepper flakes or a dash of hot sauce to the cheese sauce.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in a freezer-safe dish for up to 1 month. Thaw before reheating.
• Reheating: Reheat in a 350°F oven until warmed through or microwave individual servings.

FAQs

Can I use frozen Brussels sprouts?

Yes, but thaw and drain them well to avoid excess moisture.

What’s the best cheese for gratin?

Gruyère or sharp cheddar work well for their meltability and flavor.

Can I make this dish ahead of time?

Yes, assemble and refrigerate up to a day in advance. Bake just before serving.

How do I prevent the sauce from curdling?

Use medium heat and whisk constantly while adding the milk or cream.

Can I use half-and-half instead of cream?

Yes, though the sauce may be slightly less rich.

Is this dish gluten-free?

Use a gluten-free flour blend for the roux to make it gluten-free.

Can I add onions?

Yes, sautéed onions or shallots add great depth of flavor.

What should I serve this with?

It pairs well with roasted meats, poultry, or a simple green salad.

How do I make it crispier on top?

Broil for the last 2-3 minutes of baking until golden and bubbly.

Can I double the recipe?

Absolutely, just use a larger baking dish and increase the baking time slightly.

Conclusion

Bacon and Brussels Sprouts Gratin is a comforting, indulgent side dish that combines the savory flavors of bacon and cheese with the hearty texture of Brussels sprouts. Whether you’re making it for a holiday feast or an everyday dinner, this easy and delicious gratin is sure to impress and satisfy.

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