This Bacon Brussels Sprouts Gratin takes classic roasted Brussels sprouts to the next level by pairing them with crispy bacon and a decadent cheese sauce. With sharp cheddar, creamy fontina, and hints of rosemary and garlic, this dish is perfect for cozy dinners, holiday gatherings, or whenever you’re craving a savory indulgence. Golden and bubbling from the oven, it’s the ultimate crowd-pleasing side!
Why You’ll Love This Recipe
Flavor Explosion: The combination of smoky bacon, sharp cheddar, and earthy Brussels sprouts creates a symphony of flavors.
Crowd-Pleaser: Even Brussels sprouts skeptics will fall in love with this cheesy, bacon-packed gratin.
Easy to Make: Straightforward steps and minimal prep make this a stress-free dish, perfect for busy cooks.
Versatile: Works as a side dish for festive dinners or as a hearty addition to a weeknight meal.
Make-Ahead Friendly: Prep it in advance and bake it just before serving to save time on busy days.
Key Ingredients
Brussels Sprouts: Roasting these little cabbages brings out their natural sweetness and creates a tender yet slightly crispy texture.
Bacon: Crispy, smoky bacon adds a savory crunch that perfectly complements the creamy cheese sauce.
Sharp Cheddar Cheese: The bold flavor of cheddar is the backbone of this dish, adding richness and depth.
Fontina Cheese (Optional): This cheese melts beautifully, adding a layer of creaminess to the gratin.
Heavy Cream: The foundation of the cheese mixture, giving the dish a luxurious, velvety texture.
Egg: Acts as a binder, helping the gratin set while adding richness to the dish.
Rosemary: A fresh herb that lends a subtle, earthy flavor to balance the richness of the cream and cheese.
Garlic Powder and Onion Powder: Enhance the savory flavor profile without overpowering the dish.
Red Pepper Flakes (Optional): Adds a gentle heat to contrast the creaminess of the cheese.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Preparation
Preheat the Oven:
Set your oven to 400º F (204º C). This high heat helps caramelize the Brussels sprouts, enhancing their natural sweetness.
Wash and Halve the Brussels Sprouts:
Thoroughly rinse 1 ½ pounds of Brussels sprouts. Trim the stems and cut each sprout in half lengthwise.
Toss and Season:
In a large mixing bowl, toss the halved Brussels sprouts with 2 tablespoons of extra-virgin olive oil. Season generously with kosher salt and freshly ground black pepper.
Roast the Brussels Sprouts
Spread Evenly:
Arrange the seasoned Brussels sprouts in a single layer on a large baking dish to ensure even roasting.
Roast:
Place the dish in the preheated oven and roast for 15-20 minutes, or until the sprouts are partially tender and starting to caramelize at the edges.
Prepare the Cheese Mixture
Mix the Base:
In a medium bowl, whisk together:
1 large egg
¾ cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 sprig of minced fresh rosemary
Optional: ½ teaspoon red pepper flakes for a hint of heat.
Add the Cheeses:
Fold in:
1 cup grated sharp cheddar cheese
½ cup grated fontina cheese.
Stir until the cheeses are evenly incorporated into the creamy mixture.
Assemble the Gratin
Add Bacon:
Sprinkle ¾ of the cooked and crumbled bacon (about 6 slices) over the partially roasted Brussels sprouts.
Pour the Cheese Mixture:
Evenly pour the prepared cheese and cream mixture over the roasted Brussels sprouts and bacon. Gently stir to coat the sprouts thoroughly.
Final Touch:
Scatter the remaining bacon pieces over the top for extra crunch and flavor.
Final Baking
Reduce the Oven Temperature:
Lower the oven to 350º F (177º C).
Bake:
Return the baking dish to the oven and bake for 20-25 minutes. The cheese should be melted and bubbly, with a golden crust forming on top.
Serving
Cool Slightly:
Let the gratin rest for about 5 minutes after removing it from the oven. This allows the dish to set for easier serving.
Serve:
Scoop out portions with a large spoon, ensuring each serving includes a generous mix of Brussels sprouts, bacon, and creamy cheese. Garnish with a sprig of rosemary if desired for an elegant touch.
Serving Suggestions
This Bacon Brussels Sprouts Gratin pairs beautifully with a variety of main courses. Here are some serving ideas to complete your meal:
Holiday Spread: Serve alongside roasted turkey, honey-glazed ham, or prime rib for a show-stopping holiday feast.
Simple Protein: Pair with grilled chicken, seared salmon, or a juicy steak for an upscale dinner.
Vegetarian-Friendly Meal: Leave out the bacon for a delicious vegetarian gratin that’s hearty enough to serve as a main course.
For beverages, try a crisp white wine like Chardonnay or Sauvignon Blanc to cut through the richness of the dish. A sparkling water with lemon or a light cider also pairs well.
Storage Tips
Refrigerate: Transfer leftovers to an airtight container and store in the refrigerator for up to 3 days.
Reheat: Warm in the oven at 350º F (177º C) for 10-15 minutes or microwave in 30-second intervals until heated through.
Freeze: While the texture of the cheese sauce may change slightly upon thawing, you can freeze the gratin for up to 2 months. Wrap the dish tightly in foil and place it in a freezer-safe bag. Thaw overnight in the fridge before reheating.
Variations
This recipe is easy to customize based on your preferences or what you have on hand:
Cheese Swap: Use Gruyère, Parmesan, or Monterey Jack instead of cheddar or fontina for a different flavor profile.
Low-Carb Option: Replace the Brussels sprouts with cauliflower florets or broccoli for a keto-friendly version.
Add Nuts: Sprinkle toasted pecans or walnuts on top for a crunchy contrast to the creamy gratin.
Spicy Twist: Add more red pepper flakes or a dash of cayenne pepper to amp up the heat.
Vegetarian Version: Omit the bacon and add sautéed mushrooms or caramelized onions for an extra layer of umami.
Make it a Main: Toss in shredded rotisserie chicken or diced ham to turn this side dish into a satisfying main course.
Conclusion
Bacon Brussels Sprouts Gratin is the ultimate combination of comfort and sophistication. Whether you’re making it for a holiday feast or a casual weeknight dinner, this recipe brings together the best of bold, cheesy flavors and hearty textures. With simple ingredients and a touch of creativity, you can easily customize this dish to suit your family’s tastes.
Make it ahead of time, serve it with your favorite proteins, and watch as this rich, indulgent gratin becomes a household favorite. Trust me, even the Brussels sprouts skeptics will be converted after one bite!
Bacon Brussels Sprouts Gratin
Ingredients
- 1 1/2 lbs Brussels sprouts halved
- 8 oz bacon cooked until crisp and crumbled
- 1 cup sharp cheddar cheese grated
- 1/2 cup fontina cheese grated (optional)
- 3/4 cup heavy cream
- 2 tablespoons extra-virgin olive oil
- 1 large egg
- 1 sprig rosemary minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (204°C). Wash, trim, and halve the Brussels sprouts. Toss with olive oil, salt, and pepper.
- Arrange the seasoned Brussels sprouts on a baking dish in a single layer. Roast for 15-20 minutes until partially tender and caramelized.
- In a bowl, whisk together egg, heavy cream, garlic powder, onion powder, rosemary, and optional red pepper flakes. Fold in grated cheddar and fontina cheese.
- Sprinkle ¾ of the crumbled bacon over the roasted Brussels sprouts. Pour the cheese mixture over the top, stirring gently to coat. Scatter remaining bacon on top.
- Reduce oven temperature to 350°F (177°C). Bake the dish for 20-25 minutes, until cheese is melted and bubbly with a golden crust.
- Let the gratin rest for 5 minutes before serving. Scoop onto plates and enjoy the creamy, savory goodness!
