I absolutely adore this Bacon and Brussels Sprouts Gratin because it transforms everyday ingredients into a mouthwatering masterpiece. I love how the crispy bacon complements the tender Brussels sprouts all covered in a rich, creamy sauce with melty Gruyere and Parmesan. It’s a fun, indulgent dish that makes every bite a celebration.

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I recently made a Bacon and Brussels Sprouts Gratin and it turned out to be a tasty, nutritious dish that even a novice cook can pull off. In my version I used 1 pound Brussels sprouts trimmed and halved along with 6 slices bacon chopped into small pieces to add a smoky flavor.

I also included a medium yellow onion finely diced and 2 garlic cloves minced to build a deeper flavor profile. I found that mixing in 1 cup heavy cream, 1/2 cup shredded Gruyere cheese and 1/4 cup grated Parmesan cheese created a wonderful rich sauce that bonds everything together nicely.

A pinch of 1/4 teaspoon ground nutmeg, salt and pepper round out the seasoning. I sometimes add 2 tablespoons breadcrumbs for a crunchier top.

This dish is a kind of Brussels Au Gratin that offers a good balance of protein and fiber while keeping the taste hearty and satisfying.

Why I Like this Recipe

I love this recipe for a few reasons. First, the mix of crispy bacon with tender Brussels sprouts in a creamy sauce really hits the spot for me – it’s like every bite gives me a little burst of flavor that I can’t get enough of. Second, I always appreciate how simple it is to make, even though it tastes like something fancy. I mean, I can whip it up on a busy weeknight and not worry about it turning out bad. Third, that gooey layer of Gruyere and Parmesan on top, especially with the optional crunchy breadcrumbs, makes it super comforting and just makes me feel all cozy when I eat it.

Ingredients

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Brussels sprouts: Crunchy veggies rich in fiber, vitamins and antioxidants for a healthy kick.
Bacon: Savory, protein-packed and adds a satisfying salty crunch that makes the dish pop.
Yellow onion: Sweet yet tangy, it boosts flavor and nutrition in a subtle way.
Garlic: Brings warmth and depth along with some healthful antioxidants to the mix.
Heavy cream: Provides a smooth, creamy base and indulgent richness without overdoing it.
Gruyere cheese: Offers a nutty, melting texture with extra protein to fill you up.
Parmesan cheese: Sharp, tangy taste enhances flavor while adding a bit of calcium.
Breadcrumbs: Optional topping that gives a crispy texture and extra crunch youll love.
Nutmeg: Just a pinch adds a warm spicy aroma to the gratin for extra flair.
Salt and pepper: Essential seasonings that brighten and balance every bite perfectly.

Ingredient Quantities

1 pound Brussels sprouts, trimmed and halved

6 slices bacon, chopped into small pieces

1 medium yellow onion, finely diced

2 garlic cloves, minced

1 cup heavy cream

1/2 cup shredded Gruyere cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg

Salt and pepper to taste

2 tablespoons breadcrumbs (optional for a crunchier top)

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish.

2. Bring a pot of salted water to a boil and add the Brussels sprouts. Let them cook for 4 minutes then drain and set aside.

3. In a large skillet over medium heat, fry the chopped bacon until it’s crisp. Remove the bacon and leave the grease in the pan.

4. Toss in the diced onion into the same skillet and cook ’em in the bacon grease for about 3-4 minutes until soften. Then add the minced garlic and stir for another minute.

5. Pour in the heavy cream along with salt, pepper and the ground nutmeg. Let the mixture simmer for a couple of minutes.

6. Carefully stir in the drained Brussels sprouts making sure they’re well coated in the creamy sauce.

7. Transfer all the mixture into your prepared baking dish. Sprinkle the shredded Gruyere and grated Parmesan evenly on top.

8. Add the crispy bacon pieces on top then if you like a crunchier top, sprinkle the breadcrumbs.

9. Pop the dish into the oven and bake for 20 to 25 minutes or until the top is bubbly and lightly golden.

10. Take it out of the oven and let it rest a few minutes before serving warm and enjoy your meal!

Equipment Needed

1. Oven – you’ll need to preheat it to 375°F
2. Baking dish – make sure it’s large enough and lightly greased
3. Large pot – for boiling the salted water to cook the Brussels sprouts
4. Strainer or colander – to drain the Brussels sprouts after boiling
5. Large skillet – to fry the bacon and then to cook the onions and garlic in the bacon grease
6. Cutting board and knife – to chop the bacon, dice the onion and mince the garlic
7. Wooden spoon or spatula – to stir the ingredients in the skillet
8. Measuring cups and spoons – for accurately adding heavy cream, nutmeg, salt and pepper
9. Grater – to shred the Gruyere and grate the Parmesan cheese

FAQ

What’s the cooking time and how many servings does it make? This recipe takes about 40 minutes total and serves around 4 people.

Can I use turkey bacon instead of pork bacon? Sure, you can substitute turkey bacon but the flavor might be a bit lighter so you might need to adjust the seasoning to taste.

Should I blanch the Brussels sprouts before roasting? No, we just trim and halve them and then add directly to the pan. They soften and brown nicely in the cream and bacon fat.

Is it necessary to add the breadcrumbs? Not really, the breadcrumbs are optional. They add a crunchier top if you like that texture, but you can skip em if you prefer a creamier finish.

Can I mix up Gruyere with another cheese? Yes, you can experiment with other melty cheeses like swiss or even a bit of cheddar, but it might change the overall flavor. Just try to keep the balance so it still tastes great.

Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations

If you don’t have regular bacon, try turkey bacon or even pancetta for a similar smoky flavor
No heavy cream? You can mix 3/4 cup whole milk with 1/4 cup melted butter to get a similar rich texture
Can’t find Gruyere? Swiss cheese or even a good melty fontina will work out pretty well in its place
If you’re out of Parmesan cheese, Pecorino Romano can be used instead for a sharper taste
Not a fan of Brussels sprouts? Broccolini makes a tasty substitute with a similar bite once roasted

Pro Tips

1. Try not to boil the sprouts too long, they should only get a quick cook so they still have some crunch. Drain them really well — any extra water can make your dish soggy.
2. When you’re cooking the bacon, don’t throw out that extra fat. Use it to cook the onions and garlic; it really boosts the flavor, even if it might seem a bit greasy at first.
3. Stir the cream slowly into your pan to avoid any burning. This works better than just dumping it in and hoping for the best, trust me.
4. If you’re using the breadcrumbs for a crunch, consider toasting them in a bit of butter before sprinkling on top. Toasted breadcrumbs always add that extra texture and flavor.