Bacon and Brussels Sprouts Gratin. Bacon, cheese and Brussels Sprouts all baked in a creamy sauce. Very easy recipe and of course absolutely delicious!
Bacon and Brussels Sprouts Gratin. This is such a wonderful recipe and so popular too!
When it comes to choosing your side dishes for Thanksgiving or Christmas, Bacon and Brussels Sprouts Gratin is simply a MUST! It’s quick and easy to make and also budget-friendly.
Of course, you can leave out the bacon if you have non meat-eaters, or indeed, make up two dishes, one with and one without the bacon so you can please everyone.
Also, we’ve had lovely comments from our readers who’ve made this as a main meal and served with mashed potatoes, fries and some with pasta.
So it’s a really flexible recipe and everyone loves it! Of course, who can say no to bacon and cheese?
Bacon and Brussels Sprouts Gratin is quite a filling and rich dish, so as far as portions go, you won’t need too much if serving as a side dish, however, if you have some huge appetites to feed, then you use your own judgment as to how much they will fill their tummies!
It’s a lovely winter warming dish and pure comfort food at it’s best.
As far as the cheese goes, we’ve used white cheddar cheese. You can also swap that for another cheese, or even add a combination of your favorite cheeses and sprinkle the top with a delicious grating of parmesan cheese.
Ahhhhh! Bacon makes everything taste good!
Love them or hate them, Brussels Sprouts appear in almost everyone’s menu at some point over the holiday period, and here, the humble sprout has been taken to another level, making this a delicious recipe, which even the stubborn ‘sprout haters’ will enjoy!
The addition of bacon and cheese certainly elevates this dish to a wonderful, easy creamy side dish, fit for any table!
We’ve also got a great easy recipe for air fryer brussels sprouts so be sure to check that one out too!
This is a really flexible recipe, so you could use the basic gratin recipe and swap the sprouts for broccoli, or carrots, or a mixture of vegetables, so you can keep it seasonal and use the vegetables available for the time of year you’re making this.
It’s an easy recipe that you could prepare ahead of time and pop in the oven just before you’re ready to serve.
So let’s see how to make this Bacon and Brussels Sprouts Gratin.
Recipe by Cathy Kopp
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
8 oz Bacon
1 pound Brussels sprouts, outer leaves, and stems removed
Pinch of red pepper flakes
Freshly ground pepper and kosher salt to taste
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs
1. Preheat oven to 400 F. Grease, butter, or spray a 2-quart baking dish
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Fry bacon (if raw) until crisp and coarsely chop.
💭 Top tip
Feedback: some of you kept the bacon grease and added that for extra flavor!
3. Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly.
Pour the cream on top, sprinkle with the cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
4. Bake the gratin until bubbly and golden brown, about 15 minutes. Serve hot from the oven alongside your dinner!
We’d love to hear from you and what you thought of our Bacon and Brussels Sprouts recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- 8 oz Bacon
- 1 pound Brussels sprouts, outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper and kosher salt to taste
- 1/2 cup heavy cream
- 1/2 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
- Preheat oven to 400 F. Grease, butter, or spray a 2 quart baking dish
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Fry bacon (if raw) until crisp and coarsely chop.
- Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 minutes.
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Serving Size:6 Servings
Amount Per Serving: Calories: 383Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 888mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 19g