Bacon And Brussels Sprouts Gratin Recipe

I’m unveiling a Creamy Brussels Sprouts With Bacon studded with melted Gouda and crispy bacon, finished with a sneaky handful of browned breadcrumbs for an unexpected crunch.

I never thought Brussels sprouts could stop me in my tracks, but this Bacon And Brussels Sprouts Gratin does. The punch of crisp bacon and the nutty melt of Gruyere turn a humble vegetable into something oddly thrilling.

It looks like a simple side yet there is a sly richness that keeps you taking just one more bite. If you’ve ever seen Creamy Brussels Sprouts With Bacon and wondered why it gets all the praise, this is the kind that explains itself, but also leaves a few secrets you want to figure out.

I cant keep from going back for seconds.

Ingredients

• Crunchy green high in fiber and vitamin C earthy becomes sweet with roasting
• Salty smoky provides savory fat and protein makes dish rich and indulgent
• Melty nutty cheese adds complexity good protein and calcium browns beautifully
• Luxurious cream makes sauce silky its high in fat and calories very indulgent
• Salty umami punch concentrated protein and calcium helps crisp the topping
• Light crisp crumbs add crunch and texture low moisture browns quickly
• Bright tang that cuts richness small amount lifts flavor slightly sharp
• Aromatic punch gives savory depth small amounts not overpowering pairs well
• Subtle warm spice tiny pinch adds warmth and complexity without sweetness

Ingredient Quantities

• 1 1/2 pounds Brussels sprouts trimmed and halved (about 700 g)
• 6 ounces bacon diced (about 6 to 8 slices)
• 1 small shallot finely chopped
• 2 cloves garlic minced
• 1 1/2 cups heavy cream
• 1 1/2 cups Gruyere cheese grated
• 1/2 cup Parmesan cheese finely grated
• 1/2 cup panko breadcrumbs
• 2 tablespoons unsalted butter melted
• 1 teaspoon Dijon mustard
• Salt to taste
• Freshly ground black pepper to taste
• A pinch of freshly grated nutmeg

How to Make this

1. Preheat oven to 400F (200C). Trim stems off the Brussels sprouts and halve them, then pat very dry so they brown better.

2. Cook the diced bacon in a large skillet over medium heat until crisp, remove with a slotted spoon to a paper towel and leave about 1 to 2 tablespoons of the bacon fat in the pan.

3. Add the finely chopped shallot to the hot bacon fat and cook until soft, about 2 minutes, then add the minced garlic and cook 30 seconds more until fragrant.

4. Pour in the heavy cream, stir in the Dijon mustard and a pinch of freshly grated nutmeg, bring just to a simmer and season carefully with black pepper and very little salt since bacon and cheeses are already salty.

5. Stir about 1 cup of the grated Gruyere and half the Parmesan into the cream until melted and smooth, taste and adjust pepper or mustard if needed.

6. In the same skillet, toss the halved Brussels sprouts in the remaining bacon fat and sauté over medium high heat until they get some brown edges and are a bit tender, about 6 to 8 minutes.

7. Combine the sautéed sprouts and most of the crispy bacon in a baking dish, pour the cheese cream sauce evenly over them and mix a bit so everything is coated.

8. Mix the panko breadcrumbs with the melted butter and the remaining Gruyere and Parmesan, then sprinkle that crumb mixture evenly over the gratin.

9. Bake uncovered at 400F (200C) until bubbling and the top is golden, about 18 to 22 minutes; if you want extra color, broil for 1 to 2 minutes but watch it carefully.

10. Let the gratin rest 5 to 10 minutes so the sauce firms up, then scatter the reserved crispy bacon on top and serve warm.

Equipment Needed

1. Large heavy skillet (10–12 in), for cooking bacon, making the sauce and sautéing sprouts
2. 9×13 in baking dish or ovenproof casserole, to finish the gratin in the oven
3. Cutting board and chef’s knife, to trim, halve sprouts and chop shallot
4. Box grater or microplane, for grating Gruyere, Parmesan and nutmeg
5. Slotted spoon and tongs or spatula, to remove bacon and toss the sprouts
6. Measuring cups and spoons, for cream, cheeses, mustard etc
7. Small bowl and rubber spatula, to mix the panko with melted butter
8. Paper towels and oven mitts, to pat sprouts dry, drain bacon and handle the hot dish, dont forget them

FAQ

Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations

• Brussels sprouts: cauliflower florets (similar texture and caramelizes well), broccoli florets (same bite, a bit milder), halved baby potatoes (heartier, soak up the cream)
• Bacon: pancetta or diced smoked pancetta (same salty porky hit), prosciutto (crisps fast and less fatty), turkey bacon (leaner if you want less grease)
• Gruyere: Comté or Emmental (same nuttiness and melt), fontina (very melty and mild), sharp cheddar (bolder flavor if you like it stronger)
• Heavy cream: whole milk thickened with 1–2 tbsp cornstarch per cup (lighter but creamy), evaporated milk (smoother, less fat), half-and-half plus 1 tbsp melted butter per cup (richer than half-and-half alone)

Pro Tips

1) Get the sprouts extra brown for depth of flavor: dry them really well and give them a hot blistering sear cut-side down in a dry or lightly oiled pan, then finish in the oven if needed. This adds a toasty, slightly sweet flavor that cream alone cant give you, and bigger sprouts can be quartered so they cook evenly.

2) Keep the cheese sauce silky not grainy: grate the Gruyere very finely and add it off the heat, stirring slowly so it melts into the warm cream. If the sauce looks like it might split, take it off the burner for a minute, whisk, then rewarm gently; never boil the cream-cheese mix or the texture can go funky.

3) Make the topping actually stay crunchy: toast the panko in a dry skillet till golden before tossing with the melted butter and cheese, then sprinkle it on late in baking so it doesnt get soggy. Also reserve some crispy bacon and add it right at the end for maximum contrast, dont bake it into the topping or it will soften.

4) Save time and control salt: assemble the dish a few hours ahead and refrigerate, then bake from cold adding a few extra minutes, this lets flavors meld and makes last-minute dinner easier. Taste the sauce before salting, because between bacon, Gruyere and Parmesan it will probably be salty enough, and a squeeze of lemon or a few shakes of vinegar can brighten it without more salt.