This creamy Brussels Sprouts and Bacon Gratin is the ultimate side dish. It’s topped with nutty Gruyere cheese and crisp buttery breadcrumbs making it an impressive side dish for any occasion.
Easy Brussels Sprouts Gratin Recipe
Brussels sprouts may not immediately come to mind when you’re planning special occasion side dishes. This is likely due to the reputation they have for being both bland and bitter, if not cooked properly. In many parts of the world they’re traditional around the holidays and come in many shapes and forms. This recipe is a fabulous way to elevate them and turn them into a decadent side dish that everyone will love.
How to Make the BEST Brussels Sprouts and Bacon Gratin
- Ingredients you’ll need to make homemade Brussels Sprouts and Bacon Gratin: Brussel sprouts, bacon, garlic, onion, butter, chicken stock, salt, black pepper, crushed red pepper flakes, fresh thyme, Gruyere or white cheddar cheese, panko breadcrumbs, Parmesan cheese and heavy cream.
- Kitchen tools you’ll need: Sharp knife and cutting board, measuring cup and spoons, large skillet, medium bowl, small bowl, cheese grater and garlic press.
- When making delicious to eat brussels sprouts, it begins with the sprouts themselves. When choosing them look for compact leaves and a bright green color. Yellowing or brown spots are signs they aren’t fresh.
- Larger brussels sprouts tend to take on more of a cabbage flavor. Smaller, means they’re apt to be less bitter when prepared properly.
- Trim the ends of the Brussel sprouts removing the woody end and pluck any yellowing leaves before cooking.
- You can fully assemble this dish and finish in the oven just before serving. When doing so, give it ample time on the counter, around 15-20 minutes to warm to room temperature and extend the baking time as needed. This would only be suitable when baking in a baking dish, I don’t advise storing or chilling overnight in cast iron unless it’s enamel coated.
- You can also shred raw brussels sprouts to make a salad and dress with a vinaigrette much like you would a vinegar based slaw. In this instance, we’re halving them and cooking them in chicken stock until tender then combining with the remaining ingredients to make the cheesy gratin.
- Store Brussels Sprouts Bacon Gratin chilled in the refrigerator for up to 3 days. Rehea in single servings in the microwave, in a 350°F air fryer or preheated 350°F oven just until heated through and the topping is crisped.
More Holiday Side Dish Recipes to Make
- Sweet and spicy Maple Bacon Brussel Sprouts made in the oven.
- Streusel topped Sweet Potato Casserole is a Thanksgiving must make.
- Free up oven space with this easy Crockpot Cornbread Dressing.
- No canned soups need to make homemade Green Bean Casserole.
- Become a bread making extraordinaire with this recipe for Easy No Knead Yeast Rolls.
- Bacon Wrapped Asparagus Bundles can be assembled in advance and baked just before serving.
- Roasted Carrots and Parsnips from Spend with Pennies.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Brussels Sprouts and Bacon Gratin
- 8 slices bacon
- 1 medium red onion finely diced
- 4 cloves garlic minced
- 4 Tbsp butter
- 1 cup chicken stock
- 2 – 2 1/2 lb Brussel sprouts trimmed and halved
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp fresh thyme plus additional for garnishing
- 1 cup heavy cream
- 1 1/2 cup shredded Gruyere or white cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 Tbsp grated Parmesan cheese
- Preheat oven to 375°. In a large 12 inch oven safe skillet over medium-high heat, cook bacon until crispy, around 6-8 minutes. Remove using a slotted spoon to paper towels to drain. Reserve 3 Tbsp drippings in pan, freeze or discard the rest. Drain bacon on a paper towel-lined plate, then chop.
- Return skillet to medium-high heat adding 2 Tbsp butter to bacon drippings. Add onion cooking for 2-3 minutes, then add garlic. Cook for 1 minute.
- To the pan add chicken stock, brussels sprouts salt, pepper, red pepper flakes and thyme. Lower heat to medium, then cook uncovered for 10-15minutes, stirring occasionally, until fork tender. (Chicken stock should evaporate.)
- Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and bacon.
- In a small bowl, melt reserved 2 Tbsp butter. Toss with panko and Parmesan, sprinkle on top.
- Place into the oven and bake until cheese is bubbly around 15-20 minutes. Broil for 1-2 minutes to brown top further, if desired.
- Let stand 5 minutes, then serve garnished with additional thyme.