I reworked a classic into Creamy Brussels Sprouts With Bacon featuring an unexpected savory twist that will make skeptics take notice.
I never thought Brussels sprouts could be this bold until I layered bright Brussels sprouts with smoky bacon in a gratin that leans hard into what I now call a Brussels Gratin and even nods to the richer Creamy Brussels Sprouts With Bacon recipes. I messed up on the first try and burned a few edges, but that char made it more interesting.
It’s not your usual safe side, it’s punchy, a little messy and oddly addictive. I want you to taste that umami bite and the crunchy bits, and promise you won’t look at Brussels sprouts the same way again.
Ingredients
- Brussels sprouts: high in fiber and vitamin C, savory with mild bitterness.
- Bacon: salty smoky, adds meaty protein and lots of flavor and fat.
- Gruyere cheese: nutty melty cheese, gives creaminess, protein and rich savory notes.
- Parmesan: sharp umami punch, salty, helps create browned crust and depth.
- Heavy cream: it’s super rich, adds silky texture and fat, not exactly low calorie.
- Panko breadcrumbs: crispy topping, mostly carbs, adds crunch and golden finish when toasted.
- Garlic and shallot: aromatic duo, little carbs, lots of flavor, helps balance richness.
- Dijon mustard and thyme: bright tang and herbal lift cuts through creaminess, small calories.
Ingredient Quantities
- 1 1/2 lb Brussels sprouts trimmed and halved
- 8 oz bacon, diced (about 6 to 8 slices)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups shredded Gruyere cheese (about 6 oz)
- 1/2 cup grated Parmesan cheese (about 1 1/2 oz)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- Pinch of nutmeg
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or extra butter
How to Make this
1. Preheat oven to 400°F (200°C). Trim the 1 1/2 lb Brussels sprouts and slice them in half, set aside.
2. In a large skillet over medium heat cook 8 oz diced bacon until the fat renders and pieces are crisp, about 6 to 8 minutes; transfer bacon with a slotted spoon to a paper towel and reserve 1 to 2 tablespoons of bacon fat in the skillet.
3. Add 2 tablespoons unsalted butter to the bacon fat, then sauté 1 small finely chopped shallot until soft, about 2 minutes; add 2 minced garlic cloves and cook 30 seconds more.
4. Pour in 1 cup heavy cream, stir in 1 teaspoon Dijon mustard, 1/2 teaspoon fresh thyme leaves (or 1/4 tsp dried), a pinch of nutmeg, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper; bring to a gentle simmer and let thicken for 2 to 3 minutes.
5. Stir in 1 1/2 cups shredded Gruyere and 1/2 cup grated Parmesan until melted and smooth, taste and adjust salt or pepper if needed.
6. Add the halved Brussels sprouts and the crisped bacon to the cream-cheese sauce and toss so everything is evenly coated. If the sprouts are very firm, simmer in the sauce 2 to 3 minutes to slightly soften.
7. Transfer the mixture to a 9×13 inch or similarly sized gratin dish, spreading in an even layer.
8. Toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil or extra butter until moistened, then sprinkle evenly over the top. If you like extra cheesy crust, grate a little more Parmesan over the crumbs.
9. Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown; if you want a darker crust, broil 1 to 2 minutes but watch closely so it doesn’t burn.
10. Let rest 5 minutes before serving so the sauce sets a bit, then dig in. Enjoy.
Equipment Needed
1. Oven set to 400°F, youll preheat it first
2. 9×13 inch gratin or baking dish, any oven safe dish will do
3. Large skillet, cast iron or heavy bottom pan for rendering bacon and making the sauce
4. Chef knife for trimming and halving sprouts
5. Cutting board
6. Slotted spoon or tongs to lift the bacon out
7. Measuring cups and spoons
8. Microplane or box grater for the Gruyere and Parmesan
9. Silicone spatula or wooden spoon plus a small bowl to toss the panko with oil
FAQ
Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations
- Bacon: pancetta or speck for the same porky, salty hit; prosciutto or diced ham if you want less fattiness; smoked turkey bacon for a leaner, smoky option
- Heavy cream: whole milk plus 3 Tbsp melted butter per cup to mimic richness; evaporated milk for a lighter but still creamy texture; crème fraîche or sour cream (thin with a little milk if too thick)
- Gruyere: Comté or Emmental for very similar melt and flavor; fontina or Jarlsberg for good melting; sharp white cheddar if you want a bolder, tangier bite
- Panko breadcrumbs: regular breadcrumbs or crushed buttery crackers (Ritz) for crunch; crushed cornflakes or toasted oats for extra texture; mix extra grated Parmesan into crumbs for more flavor
Pro Tips
1) Cook the bacon low and slow so most of the fat renders and the pieces get really crisp, then drain on paper towels and save a tablespoon or two of that bacon fat for the pan its great flavor.
2) If your Brussels sprouts are big or super firm, parboil them 2 to 3 minutes then shock in ice water and dry really well so the gratin doesn’t end up watery.
3) Grate the Gruyere and Parmesan yourself not the pre shredded stuff, it melts way nicer and gives a silkier sauce.
4) Toast the panko in a skillet with a little butter or that saved bacon fat until golden, then sprinkle on top for way better crunch than just oiling them.
5) Right before serving squeeze a little lemon or splash of vinegar and scatter chopped parsley, it brightens the heavy cream and keeps it from feeling too greasy.
Bacon And Brussels Sprouts Gratin Recipe
I reworked a classic into Creamy Brussels Sprouts With Bacon featuring an unexpected savory twist that will make skeptics take notice.
6
servings
614
kcal
Equipment: 1. Oven set to 400°F, youll preheat it first
2. 9×13 inch gratin or baking dish, any oven safe dish will do
3. Large skillet, cast iron or heavy bottom pan for rendering bacon and making the sauce
4. Chef knife for trimming and halving sprouts
5. Cutting board
6. Slotted spoon or tongs to lift the bacon out
7. Measuring cups and spoons
8. Microplane or box grater for the Gruyere and Parmesan
9. Silicone spatula or wooden spoon plus a small bowl to toss the panko with oil
Ingredients
1 1/2 lb Brussels sprouts trimmed and halved
8 oz bacon, diced (about 6 to 8 slices)
1 cup heavy cream
2 tablespoons unsalted butter
1 small shallot, finely chopped
2 garlic cloves, minced
1 1/2 cups shredded Gruyere cheese (about 6 oz)
1/2 cup grated Parmesan cheese (about 1 1/2 oz)
1 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
Pinch of nutmeg
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 cup panko breadcrumbs
1 tablespoon olive oil or extra butter
Directions
- Preheat oven to 400°F (200°C). Trim the 1 1/2 lb Brussels sprouts and slice them in half, set aside.
- In a large skillet over medium heat cook 8 oz diced bacon until the fat renders and pieces are crisp, about 6 to 8 minutes; transfer bacon with a slotted spoon to a paper towel and reserve 1 to 2 tablespoons of bacon fat in the skillet.
- Add 2 tablespoons unsalted butter to the bacon fat, then sauté 1 small finely chopped shallot until soft, about 2 minutes; add 2 minced garlic cloves and cook 30 seconds more.
- Pour in 1 cup heavy cream, stir in 1 teaspoon Dijon mustard, 1/2 teaspoon fresh thyme leaves (or 1/4 tsp dried), a pinch of nutmeg, 1/2 teaspoon kosher salt and 1/4 teaspoon ground black pepper; bring to a gentle simmer and let thicken for 2 to 3 minutes.
- Stir in 1 1/2 cups shredded Gruyere and 1/2 cup grated Parmesan until melted and smooth, taste and adjust salt or pepper if needed.
- Add the halved Brussels sprouts and the crisped bacon to the cream-cheese sauce and toss so everything is evenly coated. If the sprouts are very firm, simmer in the sauce 2 to 3 minutes to slightly soften.
- Transfer the mixture to a 9×13 inch or similarly sized gratin dish, spreading in an even layer.
- Toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil or extra butter until moistened, then sprinkle evenly over the top. If you like extra cheesy crust, grate a little more Parmesan over the crumbs.
- Bake for 20 to 25 minutes, until the edges are bubbling and the top is golden brown; if you want a darker crust, broil 1 to 2 minutes but watch closely so it doesn't burn.
- Let rest 5 minutes before serving so the sauce sets a bit, then dig in. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 614kcal
- Fat: 51g
- Saturated Fat: 22g
- Trans Fat: 0.5g
- Polyunsaturated: 3.3g
- Monounsaturated: 13.3g
- Cholesterol: 124mg
- Sodium: 1210mg
- Potassium: 759mg
- Carbohydrates: 20g
- Fiber: 4.7g
- Sugar: 3.8g
- Protein: 30g
- Vitamin A: 1200IU
- Vitamin C: 10mg
- Calcium: 392mg
- Iron: 2.3mg
