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.
I've made this recipe using cauliflower and carrots and it was absolutely delicious. I served it at a dinner party alongside a Prime Rib Roast and everyone loved it!
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
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
½ cup heavy cream
½ cup grated white cheddar cheese
½ 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.
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!
Bacon and Brussels Sprouts Gratin
Bacon and Brussels Sprouts Gratin, bacon cheese and Brussels Sprouts all baked in a creamy sauce.
Very easy recipe and of course absolutely delicious!
- 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
- ½ cup heavy cream
- ½ cup grated white cheddar cheese
- ½ 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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Sweese 514.104 Porcelain Baking Dish, 8 x 8 inch Baker, Square Brownie Pan with Double Handle, Red
Le Creuset PG0800-232 Heritage Stoneware Square Dish, 3-Quart, Flame
KINGSBULL HOME Pie Pan Porcelain Pie Dish Ceramic Pie Plate 10.5-Inch Teal Non-Stick Safe for Microwaves, Dishwasher, Ovens, Navy blue
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 383Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 888mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 19g
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I made this over the weekend, and it was absolutely amazing! Everybody loved it- even my non-brussels sprouts eating husband. This recipe is a keeper! Thank you so much!
Should the bacon be pre cooked?
Can you use Parmesan? I couldn’t find white cheddar, just a four cheddar mix.
Hi Christine, you can use any cheese you enjoy! It’s very flexible. Please enjoy!
Would it be OK with I used frozen sprouts instead of fresh? Any feedback would be appreciated. Merry Christmas.
Hi Sam, sure you can use frozen. Just check on the package if they are already cooked or raw, then follow the recipe as usual. Merry Christmas!
I made this for Thanksgiving and my family loved it – they are asking for it for Christmas now! I used the pistacio garlic panko from Whole Foods and it really was fabulous!
Hi Jen! That pistachio panko sounds absolutely lovely! (I love pistachios!!) So glad it was a success with your family and wishing you a very Merry Christmas. Thanks for writing in and letting us know what you did too. It’s always so nice to hear other ideas!
I used 1/2 of a pound & it was great.
How many slices of bacon is 8 oz?
This is delicious, but I must have made a mistake because it didn’t look creamy like the photo. Maybe it was the breadcrumbs (used Progresso plain crumbs). What type is best? – homemade, panko or?
I made this recipe for my Thanksgiving dinner. It was wonderful! The only changes I made included roasting the sprouts in the oven with olive oil, salt & pepper until about 3/4 of the way finished. I used a smidge extra cheese and excluded the red pepper. It was great. Everyone loved the recipe, including many people who do not like b. sprouts to begin with! I definitely recommend this recipe to anyone. Also as a side note, I made this dish the night before and prebaked for a couple mins to get it started. I let the dish thaw near the stove and put in the oven a couple mins before serving dinner just to finish baking and to brown the crumbs!
Heyyyy! So happy the sprouts were a hit at Thanksgiving. I have to say, you’re right, even the Sprout haters enjoy this!! Your feedback for making ahead sounds like a great tip too and I’m sure many others will find your tip helpful. Thanks so much for taking the time to write in and let us know how your dish went and wishing you a super duper week ahead and a lovely Christmas too!
This is wonderful, can you tell me if I assemble everything into the casserole dish tonight, can I fridge that and cook tomorrow?
Hi Jackie, yes, you can do that, the only thing I would suggest before placing in the oven is to make sure the dish has come to room temperature to avoid possibly cracking, going from cold to hot can cause some dishes to crack. Otherwise, yes, it’s all good!
Have a wonderful Thanksgiving!
I am making this for Thanksgiving amand since I need my oven for other things I was wondering if I could make this in the slow cooker. I wasn’t sure if it would be as good since it wouldn’t brown on top. Thanks in advance!
Hi Crystal, Happy Thanksgiving!
We haven’t had any reports back yet from people who have tried this in the slow cooker, and that would be my only concern too about the browning and crispy top which you wouldn’t get in a slow cooker, but if you don’t mind about that, you can give it a go! Please do report back and let us know how it turned out so others can see. We’d appreciate that very much!
Have a wonderful week ahead with your friends and family!
I am making this for a Thanksgiving crowd and I am wondering about the size. There will be alot of dishes brought and I was thinking that maybe this would be enough or should I double the recipe. It looks delicious!
Hi Jackie, this recipe will serve 6 people as a side dish, more if it is say a party buffet as people wouldn’t normally have bigger portions. It fits in a 2 quart baking dish, so if you take a look at your dishes so you can visualise the amount. I think if it is a crowd, I would go for double because this really is a popular one!
Have a wonderful Thanksgiving!
Could this dish be made ahead and frozen to use later?
Hi Angie, We haven’t had any feedback from being frozen but I can’t see why it wouldn’t work. I suggest you bring it back to room temperature and reheat in a medium oven. if you’re worried about the top burning, just pop some foil over it to make sure it doesn’t burn or dry out. It should be fine! Do let us know if you try so we can update the recipe with your suggestion if you think it works well.
Thanks for writing in!
I’ve made this the past 2 years by following the recipe up to end of step 3 and then freezing. When I want to eat it, I defrost it and then bake as per step 4. Works great!
This was delicious. I followed the recipe exactly and I loved it. I went a little heavy on the red pepper because I like a bit of spice.
Hi Kimmie, so glad you enjoyed the recipe! It’s nice you can adapt things to how you like so hopefully you will be making it again soon!
Thanks very much for your feedback :)
I would add a bit of flour to some of the bacon fat to make a quick light roux. Then, add cream simmer till thickened. Next add 1/2 of the cheese. This will help the cheese and cream to combine and it will not be runny and the fats will not separate. If there is no issue with gluten, it can be very hand to use.
That’s a great idea Bernie, to add the bacon fat for extra flavour and also the addition of a roux sauce. There are certainly many possibilities to change this recipe to exactly how you prefer so I hope you have been inspired to make something from the recipe!
Thanks very much for your feedback and comments, always very much appreciated.
Happy cooking to you!