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Cheesy Brussels Sprouts Gratin with Bacon

  • Author: Chef Mia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Method: Side Dish
  • Cuisine: American

Description

This rich and creamy gratin transforms Brussels sprouts into a decadent side dish with crispy bacon, melted cheese, and a golden breadcrumb topping. Perfect for holidays or Sunday dinners.

Ingredients

Scale
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 6 slices bacon, chopped
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)
  • 1 1/2 cups shredded Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • For the topping:
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 4 minutes. Drain and set aside.
  3. In a large skillet over medium heat, cook bacon until crispy. Remove with a slotted spoon to a paper towel-lined plate. Reserve 2 tablespoons bacon drippings in the skillet.
  4. Add butter to the skillet with the drippings. Once melted, add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute.
  5. Gradually whisk in heavy cream and milk. Bring to a simmer, then reduce heat to low. Stir in salt, pepper, and nutmeg. Cook for 2 minutes until thickened.
  6. Remove from heat. Stir in Gruyère and Parmesan until melted and smooth. Taste and adjust seasoning.
  7. In a small bowl, combine panko, melted butter, and parsley for the topping.
  8. Arrange the blanched Brussels sprouts in the prepared baking dish. Sprinkle bacon over the top. Pour the cheese sauce evenly over the sprouts. Sprinkle with the breadcrumb mixture.
  9. Bake for 20–25 minutes until bubbly and golden brown on top. Let rest for 5 minutes before serving.

Notes

You can substitute Gruyère with Swiss or sharp cheddar. For a lighter version, use half-and-half instead of heavy cream. Leftovers can be refrigerated and reheated in the oven.

Nutrition

  • Calories: 410
  • Sugar: 4g
  • Fat: 32g
  • Carbohydrates: 18g
  • Protein: 18g

Find it online: https://exorecipes.com/cheesy-brussels-sprouts-gratin-bacon/