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?
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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!
Variations
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
Prep Time
15 minutes
Cook Time
15 minutes
Yield
6 servings
Ingredients
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
Instructions
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!
Recipe Card
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!
Ingredients
- 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
Instructions
- 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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Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 383Total Fat: 29gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 80mgSodium: 888mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 19g
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Tammy miller
says:can you make this recipes a head of time
Angie
says: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!
Mitzi
says:I have just recently started enjoying brussel sprouts because of a roasted version at a resturant .Do you think this recipe would be tastier if they were not boiled ?
I believe that’s were they got there bad reputation in the first place! Nice recipe
Teresa
says:Easy to follow directions … great taste … will be making again.
maevericJenny
says:Wonderful all the recipes. Love looking through them. Wish I had them 50 years ago when I was young.
Stewsueon@aol.com
says:Wanted no carbs so I crushed pork rinds…..yummy
Regine Souffront
says:I’m doing low carb so I left the breadcrumbs out. And I used frozen Brussel sprouts so I did not precook them.
My family loved it so much, they requested the dish again for Christmas dinner. So happy!
Lovefoodies
says:Hi Regine, that’s great news! Merry Christmas to you and your family!
Kerri McG
says:I roasted the brussels sprouts at 400 degrees for about 20 min, then added about 5 cloves of minced garlic, then roasted for about 10 min longer. I added 1 cup of cream, and 1 cup of sharp cheddar. 1/2 cup wasn’t enough for me! :) I didn’t want any carbs, so I used 3/4 cup of almond flour mixed with about 3-4 tablespoons of melted butter instead of the breadcrumbs. I baked it for 20 min. DELISH!!! Perfect as a Thanksgiving side dish!!!
Betty
says:Sounds amazing! We love roasted Brussel sprouts … could I use those instead of boiled?
Lovefoodies
says:Hi Betty, yes of course! This is a lovely flexible recipe so feel free to make it up to suit your liking!
Barrette
says:Wow! These were amazing! I didn’t have any breadcrumbs, so I was just going to omit them, but I had garlic pistachios… A few turns in the food processor and I had myself a delicious topping! I like a kick in my food, so next time I’ll add a bit more red pepper flakes. Thanks for sharing the recipe. It’s a keeper!
Barbara Murphy
says:This has got to be my most favorite brussels sprout recipe ever…..sooo delicious!! The only thing I did differently was skip the breadcrumbs since I do Low Carb/Keto. It was plenty thick and creamy enough without. Thank you.
meme
says:what does it mean “Coarsely Chopped”? Chop up the sprouts? They look whole in your picture!! Please explain as I want to try this.
Lovefoodies
says:Hi there, the sprouts can be left whole if you prefer, of course it will depend on their size, but if they are large sprouts, coarsely chopping would be better to make sure they cook through. So cut them chunky, or in half so they still have a good shape to them.
Hope that helps!
Linda Bean
says:I made a vegetarian version of this using Tofurky sausages. It was very good!
Tuesdae
says:What a fabulous dish! I don’t use bread for anything since I am a keto fan, but decided to make this with a couple of variations. I used ground beef with the sprouts, used less bacon and used it as a topping. Needed to use the taco blend cheese i have so I used that and pork rinds instead of bread crumbs. Freakin Amazing!!!
Shelley
says:I made this recipe for my family and everyone LOVED it. It is an awesome recipe and is quite decadent. I am making it for a family gathering and have decided to make copies of the recipe because I know everyone will love it!
Lovefoodies
says:Hi Shelley, that is great news! It certainly is a very popular recipe, even with the non sprout fans!!!
linda
says:Made this dish for a family function and was told that I would have to make it for every function in the future. I did not make any changes to the recipe except I put some aside with no bacon for a vegetarian guest. There were no leftovers.
Lovefoodies
says:Hi Linda! So glad everyone enjoyed the dish! It is certainly so popular, even with those who don’t like sprouts!!
Thanks so much for taking the time to write in and tell us. It means a lot and we appreciate it very much!
Best wishes!