Bacon Brussels Sprouts Gratin Recipe

I make this because sometimes the whole house needs a hug and cheese is the fastest route. Think caramelized tiny cabbages tossed with crisp, smoky bits, bathed in a silky cream sauce, then browned on top until it’s unapologetically golden. It’s cozy, a little naughty, and the kind of side that disappears first at holiday dinners and weeknight suppers alike.

My husband treats it like a personal entitlement. He’ll hover by the oven while I pull it out, claiming “just one bite” and then eating half the pan before dinner is even plated. The kids call it “the crunchy cheesy thing” and request it for birthdays. It started as a test—one pan, whatever bacon I had—and turned into our household staple. Once I swapped panko for crushed crackers on a whim and it became a whole new texture; that happy accident is now the default.

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I accidentally learned that halving the sprouts and giving them a little sauté browning before they hit the oven makes the whole dish sing — caramelized edges, less oven time, way more flavor. Once I burned the garlic in the pan because I was scrolling through a text from my mom about casseroles—don’t do that. Also, if you sprinkle the top and then forget the breadcrumbs, the surface still crisps up; we survived, but the texture was slightly less brag-worthy.

Shopping Tips

– Vegetables: Pick small to medium heads with tight, glossy leaves — they hold up better when roasted.
– Protein: Go for thick-cut bacon if you want meaty chew; thin slices crisp fastest but can disappear into the dish.
– Cheese: Gruyère or sharp cheddar both work; Gruyère melts silkier, cheddar brings more bite.
– Dairy: Use heavy cream (or a mix of cream and whole milk) for a stable, non-grainy sauce.
– Crunch Extras: Panko keeps things light and airy; crushed crackers or stale bread crumbs are an easy pantry swap.

Prep Ahead Ideas

– Trim and halve the sprouts a day ahead and store them in a sealed container in the fridge.
– Cook and chop the bacon, then refrigerate in a small airtight tub — crisped bacon reheats quickly in a skillet.
– Grate the cheese and mix breadcrumbs into a zip-top bag; assemble everything in the baking dish and cover so all you do is pop it in the oven.
– Use shallow, oven-safe containers for easier storage and grab-and-bake convenience on busy nights.

✔Time-Saving Tricks

– Use pre-shredded cheese in a pinch, but freshly grated melts more smoothly.
– If you’re short on time, roast the sprouts at a higher temp to get browning, then lower the heat when the cream goes in.
– Frozen halved sprouts can be used — thaw and pat dry to avoid a watery sauce.
– One-skillet start: brown sprouts and bacon together, then transfer to a baking dish to finish.

✔Common Mistakes

– Adding cold cream straight from the fridge can shock the pan and separate; let it warm a minute or take the pan off heat before pouring. Fix: whisk vigorously and simmer gently until it comes back together.
– Overcrowding the pan = steaming not browning. I did this once and got mushy bits; rescue by spreading into a second pan or finishing under the broiler briefly.
– Under-seasoning before baking — the sauce can taste timid. Taste and salt the sauce before it goes in the oven.

What to Serve It With

– A simple roasted chicken or pork tenderloin for a classic combo.
– A bright lemony arugula salad to cut the richness.
– Crusty bread to mop up any leftover sauce.
– Steamed rice or mashed potatoes if you want mega-comfort mode.

✔Tips & Mistakes

– Don’t salt the sprouts too early; they’ll sweat and lose color. Season later when you add the sauce.
– Broil for 1-2 minutes at the end if you want extra-crispy top—watch it like a hawk.
– If the sauce is too thin after baking, simmer it down a little on the stovetop and stir in a splash of cream or a teaspoon of cornstarch slurry.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep the top from getting sad; the microwave works but the topping loses crunch. Cold leftovers are perfectly acceptable for breakfast (no shame), and they also make killer sandwich filling.

✔Variations and Substitutions

– Swap bacon for pancetta or smoked ham if that’s what’s in the fridge.
– No heavy cream? Use whole milk thickened with a tablespoon of flour or a splash of cream cheese for body.
– Want vegetarian? Skip the bacon, roast the sprouts with extra garlic, and add toasted walnuts for crunch and umami.
– Dairy-free: try a cashew cream (blend soaked cashews + water) and nutritional yeast for cheesiness.

Frequently Asked Questions

Bacon Brussels Sprouts Gratin Recipe

Creamy, cheesy Brussels sprouts meet crispy bacon under a golden panko crust. A cozy, crowd-pleasing gratin side for any feast.

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.75 lb Brussels sprouts, trimmed and halved
• ▢ 6 oz thick-cut bacon, chopped
• ▢ 3 tbsp unsalted butter
• ▢ 0.5 cup minced shallot
• ▢ 1 tbsp minced garlic
• ▢ 3 tbsp all-purpose flour
• ▢ 0.75 cup whole milk
• ▢ 1.25 cup heavy cream
• ▢ 1 tsp Dijon mustard
• ▢ 1 tsp chopped fresh thyme
• ▢ 0.25 tsp ground nutmeg
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.75 tsp freshly ground black pepper
• ▢ 1.75 cup shredded Gruyère cheese
• ▢ 0.5 cup finely grated Parmesan
• ▢ 0.75 cup panko breadcrumbs
• ▢ 1 tbsp olive oil

Instructions

Preparation Steps

• Heat oven to 400°F. Lightly butter a 9x13-inch baking dish.
• Blanch Brussels sprouts in salted boiling water until bright and just tender, 4–5 minutes. Drain well and pat dry.
• Cook bacon in a large skillet over medium heat until crisp. Transfer to a plate; keep about 1 tablespoon drippings in the pan.
• Melt butter in the skillet with drippings. Sauté shallot until soft, 2–3 minutes. Stir in garlic for 30 seconds.
• Whisk in flour and cook the roux 1 minute. Slowly add milk, then cream, whisking until smooth and slightly thickened, 3–4 minutes.
• Season with Dijon, thyme, nutmeg, salt, and pepper. Off heat, fold in half the Gruyère and half the Parmesan until melted.
• Combine sauce with Brussels sprouts and half the bacon. Spread in the baking dish. Top with remaining cheeses.
• Toss panko with olive oil and a pinch of salt. Sprinkle over the top with remaining bacon.
• Bake until bubbling and golden, 18–22 minutes. Broil 1–2 minutes for extra color. Rest 10 minutes before serving.

Notes

Variation: Swap Gruyère for sharp white cheddar, or add a pinch of red pepper flakes for gentle heat. Make-ahead: Assemble up to 1 day in advance; cover and refrigerate. Bake covered 10 minutes, then uncover and finish until bubbling. Leftovers reheat well at 350°F for 12–15 minutes.

This recipe is an original creation inspired by classic Bacon Brussels Sprouts Gratin Recipe flavors. All ingredient ratios and instructions are independently developed.