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Let me tell you, Brussels sprouts weren’t always my kitchen crush. As a kid? No way—they mostly looked suspicious and smelled… honestly, kind of weird. But over the years, I got adventurous with roasting, cheese (always cheese), and, of course, bacon. Now? Bacon Brussels Sprouts Gratin is my go-to when I want that just-indulgent-enough comfort that makes every gathering feel a little more special—whether it’s a family get-together or a random Tuesday night.
This dish has a way of winning people over. Even the “Brussels-are-gross” crowd ends up scraping their plates. My husband literally did a happy dance the first time I made it for Thanksgiving, and it’s been requested for potlucks ever since. You know it’s a hit when folks keep asking for the recipe!
Why You’ll Love This Recipe
- Flavor Explosion: Smoky bacon, gooey sharp cheddar, and those perfectly roasted Brussels sprouts. It checks all the craveable, cozy boxes (and then some!).
- Crowd-Pleaser: I swear—this is the one Brussels sprouts dish that makes skeptics swoon. Bring it to a holiday dinner, and watch it disappear first.
- Quick & Easy: Minimal chopping, everyday pantry staples, and a one-dish bake. Even when life gets a little wild, you’ve totally got this.
- Flexible for Any Meal: Dress it up for a festive spread or tuck it alongside a weeknight roast chicken. It goes with everything.
- Make-Ahead Magic: Prep it early (even the day before), then just broil until bubbly before dinner. Zero stress, maximum comfort.
Key Ingredients
I love recipes that let you use what you’ve got, and this gratin totally fits that bill! Here’s what you’ll need—but feel free to swap in cheeses or seasonings you already love.
Brussels Sprouts: Roasting really brings out their sweet, nutty flavor and gets those irresistible crispy edges (the big secret behind why the kids will actually eat them nowadays).
Bacon: Honestly, the crispier the better. I usually fry up a little extra so I can snack while I cook. Chef’s treat, right?
Sharp Cheddar: The sharper the cheese, the more richness you’ll get. White or yellow cheddar both work great!
Fontina (Optional): Melts like a dream and makes the sauce extra creamy. No fontina in the fridge? Use Gruyère, Monterey Jack, or even just stick with an extra handful of cheddar.
Heavy Cream: That’s where the sauce gets ultra-silky and decadent. You can swap half-and-half to lighten things up just a tad—it’s still super creamy, promise.
Egg: Just a single egg in the mix helps the sauce set up to the perfect, scoopable texture (rather than going runny).
Rosemary: I love the woodsy hit of fresh rosemary here. It’s totally fine to swap in thyme, or you can skip it if you’re not into herbs.
Garlic & Onion Powder: A little bit of both builds that classic savory flavor—without needing to chop anything extra.
Red Pepper Flakes (Optional): Just a pinch adds a cozy little zing (add more if you like your comfort food with a side of heat).
Heads up: Complete ingredient list and step-by-step instructions are in the recipe card down below, but feel free to read along for all my best tips and friendly kitchen advice!
Instructions
Preparation
Preheat the Oven: Start with a good, hot oven—400ºF (204ºC). That’s the trick to caramelized, crispy-edged Brussels sprouts. Don’t skip preheating! It really makes a difference.
Prep the Brussels Sprouts: Give ’em a good rinse, trim off the tough stems, and then slice each sprout in half. Toss everything with a big swirl of olive oil, a couple generous pinches of kosher salt, and a little black pepper. I always use my biggest mixing bowl here and use my hands—I swear every piece gets coated that way (and it’s a little therapeutic!).
Roast the Brussels Sprouts
Spread Evenly: Lay out those sprouts—cut side down—in a single layer. If you crowd the pan, they’ll steam instead of roast, and we’re all about caramelization here.
Roast: Slide ’em right into the oven for about 15-20 minutes. Start checking at the 15-minute mark—you’re looking for golden brown bottoms and just-tender centers. A few crispy, dark edges? That’s pure flavor.
Prepare the Cheese Mixture
Mix the Base: In a nice, roomy bowl, whisk together your egg, heavy cream, garlic and onion powder, minced rosemary, and a pinch of red pepper flakes if you want a little kick. Honestly, if it smells homey now, just wait till it’s baking!
Add the Cheeses: Stir in your cheddar and fontina/gruyère/whatever blend you’re using. Quick warning—it’s very tempting to stop here and sneak a bite, but save it for the baking dish!
Assemble the Gratin
Add Bacon: Sprinkle about 3/4 of your crispy bacon over the hot sprouts. Let some fall between the nooks and crannies—so every bite gets a little bacon magic.
Pour the Cheese Mixture: Drizzle (and scrape every last drop) of your cheese sauce over the top so it seeps down and coats everything. Gently stir just a bit so all the sprouts get snuggled in cheesy goodness.
Final Touch: Scatter the remaining bacon right over the top. You’ll get these golden, crispy bits that make the gratin sing.
Final Baking
Reduce the Oven Temperature: Go ahead and turn your oven down to 350ºF (177ºC). That lets everything melt and gently set—gooey but not soupy.
Bake: Slide your dish right back in and let it do its thing for another 20-25 minutes. Once the top is golden and bubbly (I sometimes hit broil the last couple minutes—just watch closely!), you’re in business.
Serving
Cool Slightly: I know it’s torture, but let the gratin cool 5 minutes before you dig in. It makes the slices neat and helps things get perfectly creamy instead of gloopy.
Serve: Scoop with a big spoon—be sure everyone gets bacon, cheese, and those roasty bits at the bottom. I’ll sneak a few extra crispy pieces for myself, let’s be honest. Top with more fresh rosemary if you’re feeling a little extra.
Serving Suggestions
This is one of those rare side dishes that work just as well for the holidays as it does on a cozy weeknight. We always make it for Thanksgiving and Christmas (it never lasts), but honestly, it’s just as tempting alongside roast chicken, steak, or even grilled salmon.
No bacon? It holds up with all that cheese and cream—just toss in a handful of toasted walnuts for texture, or maybe a sprinkle of crispy tofu or mushrooms if you want to keep it hearty and vegetarian. It’s a total crowd-pleaser that goes with almost anything.
Serve it up with a glass of Chardonnay or whatever fizzy water you like. It feels a little special, even on a hectic Wednesday. (That’s my kind of “easy win!”)
Storage Tips
Refrigerate: If you’re lucky enough to have leftovers, pop them in an airtight container and store in the fridge. Good for up to three days—but if you’re anything like my family, they’ll be gone long before that!
Reheat: Warm in a 350ºF oven for 10-15 minutes until bubbling again, or use the microwave for single servings (add a sprinkle of extra cheese on top before reheating… no judgment!).
Freeze: This dish will freeze in a pinch—just know the sauce may separate slightly after thawing. Still delicious, though! Freeze up to two months and thaw in the fridge overnight.
Variations
Craving something different, or need to use up odds and ends in the fridge? This gratin is super flexible. Try:
- Cheese Swap: Love smoky or nutty flavors? Use gruyère, smoked gouda, or even Monterey Jack. Just use up what’s left in your cheese drawer!
- Low-Carb Option: Try subbing cauliflower or broccoli florets for the Brussels. Still comforting, still craveable.
- Go Nutty: Add toasted pecans or walnuts over the top for extra crunch and a hint of sweetness. Such a good holiday twist.
- Spicy Kick: Go heavier on the red pepper flakes, or sneak in a little cayenne if you want an extra bit of “hello!”
- Veggie-Loaded: Ditch the bacon and sauté some mushrooms or onions for a deep, savory mix. (It’s so meaty you won’t even miss the pork.)
- Main Course: Turn it into a proper casserole by mixing in chopped rotisserie chicken or diced ham. Cozy dinner on a busy night—done!
Honestly, don’t be afraid to experiment. This recipe is super forgiving (my favorite kind!).
Bacon Brussels Sprouts Gratin
This decadent gratin features roasted Brussels sprouts paired with crispy bacon, creamy cheeses, and a savory herb-infused sauce. A perfect side dish for any occasion!
- 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)
- 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!
For an extra golden crust, broil the gratin for 2-3 minutes after baking. Watch closely to prevent burning.
Side Dish
American
bacon gratin, Brussels sprouts, cheesy gratin, holiday side dish
If you give this Bacon Brussels Sprouts Gratin a try, let me know in the comments how it turned out or how you made it your own. I just love swapping cozy kitchen stories and hearing about the tweaks that make a recipe totally yours. Here’s to more craveable, cheesy sides and happy (maybe a little rowdy) family meals ahead!
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!
