I reimagine Brussels Gratin: halved Brussels sprouts meet smoky bacon, grated Gruyere, heavy cream and a pinch of nutmeg. Minced shallot and garlic join thyme, Dijon mustard and Parmesan, then a golden panko topping seals the deal. Curious for the recipe that brings these ingredients together?

Jump to Recipe

A photo of Bacon And Brussels Sprouts Gratin Recipe

I never expected a gratin to do what this one did to my dinner table. I took halved Brussels sprouts and tossed them with smoky bacon, a shallot and garlic that sneak up on you, then bathed the lot in heavy cream and melted Gruyere with a hit of Parmesan.

The top gets panko crunch and thyme for a little lift. Call it my stubborn take on Brussels Au Gratin or Creamy Brussels Sprouts With Bacon, or just a Brussels Gratin that makes even skeptics curious.

It sounds fancy but its weirdly easy, and yeah I messed up once or twice.

Why I Like this Recipe

* I love how creamy it turns out, feels like total comfort food and I always want seconds.
* The top gets nice and crunchy which gives a perfect contrast to the soft inside.
* It’s simple enough to pull together after work even when I’m tired, so I actually make it a lot.
* Leftovers taste even better the next day, I usually plan to have extra on purpose.

Ingredients

Ingredients photo for Bacon And Brussels Sprouts Gratin Recipe

Print Recipe (No Advertisments)

Brussels sprouts: high in fiber, vitamin C and K, slightly bitter, roast brings sweetness.
Bacon: salty, smoky, adds fat and protein, tasty but high in sodium and calories.
Gruyere: nutty, melty, rich in calcium and protein, makes dish creamy and savory.
Heavy cream: gives luxurious texture, high in fat, use sparingly or lighten with milk.
Parmesan: salty umami punch, lots of flavor so a little goes a long way.
Panko: crunchy topping, adds texture not much flavor, toast for nuttier taste.
Shallot and garlic: aromatic base, bring sweetness and depth, don’t burn or they’ll bitter.

Ingredient Quantities

1 1/2 lb (700 g) Brussels sprouts, trimmed and halved

6 oz (170 g) bacon, sliced into 1/2 inch pieces

1 small shallot, minced (about 1/4 cup)

2 cloves garlic, minced

2 tbsp unsalted butter, divided

1 tbsp olive oil (optional, if bacon fat is low)

1 tbsp all purpose flour (optional, for a slightly thicker sauce)

1 cup (240 ml) heavy cream

1/2 cup (120 ml) whole milk

1 tsp Dijon mustard (optional but recommended)

1/4 tsp ground nutmeg

1 1/2 cups (150 g) Gruyere, grated

1/2 cup (50 g) Parmesan, finely grated

1/2 cup (50 g) panko breadcrumbs

1 tbsp fresh thyme leaves or 1 tsp dried thyme

Salt and freshly ground black pepper, to taste

1 tbsp chopped parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C) and butter a 9×9 or similar baking dish; trim and halve the Brussels sprouts so they cook evenly.

2. In a large skillet over medium heat cook the bacon until crisp, about 6 to 8 minutes; transfer bacon to paper towels and leave the fat in the pan. If you dont have at least 1 tablespoon of bacon fat, add the optional tablespoon of olive oil.

3. Add 1 tablespoon of the divided butter to the skillet, then saute the minced shallot until soft, about 1 minute; add the garlic and cook 30 seconds more until fragrant.

4. Add the halved Brussels sprouts to the pan cut side down and let them brown without moving for 4 to 6 minutes, then toss and cook another 3 to 4 minutes until theyre just tender. Season with salt and pepper.

5. If using the optional flour sprinkle it over the sprouts and stir for 1 minute to cook out the raw taste. Pour in the heavy cream and whole milk, stir in the Dijon mustard and nutmeg, and simmer gently until the sauce thickens slightly, about 2 to 3 minutes.

6. Remove the pan from heat and stir in most of the Gruyere and Parmesan until melted, reserving about 1/2 cup Gruyere and 1/4 cup Parmesan (or similar) for the topping. Taste and adjust salt and pepper because bacon and cheese add salt.

7. Fold the cooked bacon and thyme into the creamy sprouts, then transfer everything into the prepared baking dish, spreading it evenly.

8. Combine the panko breadcrumbs with the remaining butter (melted), the reserved Gruyere and Parmesan, and a little black pepper; sprinkle this mixture evenly over the gratin.

9. Bake for 18 to 22 minutes until bubbly and golden on top. If you want a deeper brown, broil for 1 to 2 minutes but watch it closely so it doesnt burn. Let it rest 5 minutes, then sprinkle with chopped parsley and serve.

Equipment Needed

1. 9×9 baking dish (or similar size)
2. Large skillet (10–12 inch) for browning sprouts and bacon
3. Chefs knife
4. Cutting board
5. Box grater for Gruyere and Parmesan
6. Measuring cups and spoons
7. Wooden spoon or silicone spatula whichever you prefer
8. Tongs or slotted spoon to turn sprouts and lift bacon
9. Small mixing bowl for the panko topping
10. Plate and paper towels for draining bacon, plus oven mitts for the hot dish

FAQ

Q: My Brussels sprouts are still firm after baking, what went wrong? A: Probably they were too large or not cooked long enough. Cut them into even halves so they cook the same, and either give them a quick steam or roast for 10 minutes at 425F before adding the cream, or bake the whole dish a bit longer until a knife slides in easily. Bigger sprouts need more time, so don't rush it.

Q: The gratin turned out soggy, how do I keep it nice and creamy but not wet? A: Don't overload with cream, drain excess bacon fat before adding the cream, and use the optional tablespoon of flour to thicken the sauce a little. Also bake uncovered so moisture escapes. Toasting the panko in a bit of butter first helps give a crunchy top that fights sogginess.

Q: Can I swap the cheeses or make this gluten free or vegetarian? A: Yes. Gruyere can be swapped with fontina or sharp cheddar, Parmesan can be Pecorino. For gluten free use GF flour and GF breadcrumbs or crushed cornflakes. For vegetarian skip the bacon, add 2 tbsp olive oil and a pinch of smoked paprika for that smoky flavor, but you will lose some of the bacon's salt so taste and adjust seasoning.

Q: Can I make this ahead and reheat, or freeze it? A: You can make ahead up to a day, cover and refrigerate, then bake 15-20 minutes at 350F until hot and bubbly; broil a minute to re-crisp crumbs. For freezing, assemble without the panko, freeze, thaw overnight in fridge and bake longer from chilled. Breadcrumbs do best added just before baking.

Q: How salty will it be? Should I add salt with the bacon and cheeses? A: Bacon and cheeses are salty, so salt lightly while cooking and taste the cream sauce before adding more. Add final salt at the end if needed, because it's easy to over-salt early on.

Q: How do I get a golden, crispy top without burning it? A: Bake the whole time at a moderate temp around 375F so the cheese melts evenly, then move under the broiler for 1-2 minutes at the end to brown the panko. Watch it closely, broilers go from perfect to burnt fast.

Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations

Bacon: swap in pancetta or smoked ham, or diced smoked turkey if you want less fat. Pancetta gives the same salty porky flavor, turkey keeps it lighter but still smoky.
Gruyere: use Emmental, Comte, or a sharp white cheddar. Emmental melts similarly, aged cheddar will add a tangy punch.
Heavy cream: replace with half and half or stir together 3 parts whole milk and 1 part melted butter to mimic the richness. You can also use crème fraiche thinned with a bit of milk for a slight tang.
Panko breadcrumbs: substitute regular breadcrumbs, crushed crackers like Ritz, or even crushed potato chips for extra crunch and salt.

Pro Tips

– Pat the sprouts bone dry before they hit the pan and sear them cut side down without crowding. If they steam theyll never get that caramelized bite you want. Use a heavy skillet or a hot sheet pan and give each piece some space.

– Cook the bacon till really crisp and reserve most of the fat for flavor, but fold the bacon in at the end so it keeps its texture. If you dont have enough fat add a splash of olive oil, but dont add the bacon back too early or it will go soggy.

– For a thicker cream sauce, whisk 1 tablespoon flour into the butter once the shallots are soft and cook a minute before adding cream, or stir a teaspoon cornstarch into a little cold milk and add at the end to save time. Take the pan off the heat before you stir in most of the cheese so it melts smooth and doesnt clump.

– Toast the panko in the butter first and mix with the reserved cheeses, then broil only for 1 minute at the very end while watching it closely. Let the gratin rest 5 minutes before serving so the sauce sets and it wont be watery on the plate.