The ultimate Bacon Brussels Sprouts Gratin recipe is classic roasted Brussels sprouts topped with crispy bacon and covered in a cheese sauce. This also means it’s perfect for fall dinners, holiday houses, or whenever you feel like being a fan of savory decadence. This hollowness is then broiled in the highest flex dish!
Why You’ll Love This Recipe
Flavor Explosion: Smoky bacon, sharp cheddar, and hearty Brussels sprouts play together in a delightful assortment of flavors that will tickle your taste buds.
Crowd-Pleaser: Even Brussels sprouts skeptics will wanna dig into that juicy cheese-and-oh-so-expensive bacon mustard whenever you prepare this perfect gratin for the festive dinner!
Easy to Make: Super simple instructions and little prep work make this dish a great item in the hands of any busy cook.
Versatile: Gratin can harmonize perfectly with any festive meal and gracefully merge with a weeknight meal.
Make-Ahead Friendly: Simply prep it in advance and broil it just before serving for a meal pack on a busy day.
Key Ingredients
Brussels Sprouts: Roasting them will bring out their sweetness and soften up their texture with a few crisp edges.
Bacon: Crispy, smoky scales of bacon add a bit of savory crunch to go against pure creamed cheese sauce.
Sharp Cheddar Cheese: A backbone rich in goodness! Cheddar gives depth to the cream-based sauce.
Fontina Cheese (Optional): Melts beautifully, becoming just another creamy layer in the gratin.
Heavy Cream: The foundation of the cheese mix so the dish will be luxuriously velvet.
Egg: A binding agent to help the gratin to set and infuse more richness into the dish.
Rosemary: Fresh herb that gently contributes an earthy flavor to balance out the richness of both the cream and cheese.
Garlic Powder and Onion Powder: It helps lift the savoury flavor profile without mutating the character of the dish too much.
Red Pepper Flakes (Optional): An added depth of spice taking away from the creaminess of the cheese.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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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 well with a vast variety of main courses. Here are some serving ideas to lift up your meal:
Holiday Spread: Serve alongside roasted turkey, honey-glazed ham, or prime rib for a holiday-worthy spread.
Simple Protein: Grilled chicken, seared salmon, or a juicy steak make the best simple pair with the gratin.
Vegetarian-Friendly Meal: Do not include the bacon for a gratin that—without any sense of having to partner with meat—works well as a vegetarian main dish.
For drinks, try some crisp white wine such as Chardonnay or Sauvignon Blanc with a slight contrast against the rich gravy. A glass of sparkling water with lemon or a light cider makes for a splendid pour.
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 350°F (177°C) for 10-15 minutes or microwave in 30-second intervals until heated through.
Freeze: While the texture of the cheese sauce may suffer slightly as it thaws, you can still freeze the gratin for up to 2 months. Wrap the dish well in foil and stick into a freezer-safe bag. Thaw overnight in the refrigerator before reheating.
Variations
The recipe can be effortlessly varied according to taste or stock:
Gruyère-cheese substitute: In place of cheddar or fontina, sub Monterey Jack or Parmesan into the dish for a different taste sensation.
Low Carbs: In place of Brussels sprouts, use cauliflower florets or broccoli to follow keto.
Add your favorite nuts such as raw pecans or walnuts then crushed over the top for added textural contrast to a creamy gratin.
Kick up the heat by adding more crushed red pepper or cayenne pepper.
Vegetarian Call: Leave out bacon for dumplings or sautéed mushrooms/onions for that extra umami layer.
Main it: Make it a very hearty meal by tossing some rotisserie-shredded chicken or diced ham into this side dish.
Conclusion
Bacon Brussels Sprouts Gratin is the exact juxtaposition that describes casual and fancy. A festive meal or a laid-back supper will avail respective extremes on the richness of melt-in-your-mouth bold cheese and contrasting texture. Please just a touch of imaginations that would transform this family-friendly feast into your kind.
Prep it ahead, serve with protein of your choice, and witness the gratin slowly creeping into some of the most favorite spots to become a part of your own little family dinners. Brussels skeptics, trust me, will be converted from the first mouthful!
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!
