Brussels Sprouts Gratin is a decadent, delicious recipe loaded with bacon, Gruyere, and crunchy breadcrumbs...the perfect side dish for dinner parties or holiday menus!
If you're a fan of Brussels sprouts, you'll also enjoy Holiday Brussels Sprouts Salad or Balsamic Roasted Brussels Sprouts with Pistachios & Cranberries!
Thanksgiving, it is upon us! Although I have to admit that I occasionally forget it isn't yet behind us, seeing as how stores have been decked with boughs of holly since the day after Halloween, and cedar trees along roadways 'round these parts are already laden with Christmas ornaments (keep Austin weird, y'all). But I'm plugging my ears to the Christmas carols and shutting my eyes to the tinsel for ONE MORE WEEK, because Thanksgiving deserves a fair shake first! And today that means Brussels Sprouts Gratin!
Let's face it...any recipe including the word bacon is going to be good. And who's going to argue with a gratin-like topping of cheese and/or breadcrumbs? In the case of these Brussels, that cheese is Gruyere and those breadcrumbs are panko...yum.
There's also a drizzle of half-and-half for good measure.
You like how I used half-and-half instead of heavy cream? I'm clearly all about saving y'all calories here. 😉 HA.
Brussels Sprouts with Cheese and Bacon
I'm a big fan of roasted Brussels sprouts and make them frequently as a weeknight veggie.
But for a special holiday dinner -- I'm looking at you, Thanksgiving -- why not kick things up a notch?
Brussels Sprouts Gratin does just that, and boy is it scrumptious.
How to Make It
The Brussels Sprouts Gratin recipe is surprisingly straightforward, particularly when you consider the fact that it seems so much fancier and more complicated than simple roasted sprouts. But it's really not difficult at all.
- Simply cook a few strips of diced bacon until crispy.
- Stir some parboiled Brussels Sprouts into the pot 'o bacon.
- Transfer the goodness to a dish and toss in a bit of grated Gruyere.
- Pour some half-and-half over the top and sprinkle with a mixture of more Gruyere plus panko breadcrumbs.
- Bake until the half-and-half is bubbly and the topping is golden brown and toasty.
Thanks be to BACON! And Brussels sprouts. And Gruyere and panko and cream -- er, half-and-half.
I'm telling you, it's an amazing combo. And one you need to make for Thanksgiving next week, or Christmas next month, or on some random Tuesday in between when you're hankering for a touch of decadence.
Helpful Tips, Tricks, & Equipment
- This recipe is very tweak-able. You can switch up the cheese if you like -- white cheddar, Swiss, Parmesan, or Romano would all be yummy options. You can use heavy cream instead of half-and-half if you're feeling naughty. You can mix a bit of minced garlic or shallots into the Brussels sprouts. You can substitute pancetta for the bacon. You can top with regular breadcrumbs or even crushed crackers instead of panko. Have fun with it!
- To save on washing pots, I boiled my Brussels sprouts in a 3-quart saucepan with a straining lid, drained them, and transferred them to an ice bath. Then I cooked my diced bacon in the same saucepan, later adding the Brussels sprouts back in before transferring everything to the eagerly waiting baking dish.
- I like to use sharp kitchen shears to cut raw bacon into small pieces...I find it easier and less messy than using a knife.
- This Brussels Sprouts Gratin can easily be doubled for a dinner party or holiday gathering.
More Favorite Thanksgiving Recipes
- Thanksgiving Salad
- Maple-Glazed Turkey with Bacon & Sage Butter
- Slow Cooker Sweet Potato Casserole
- The Very Best Whole Wheat Dinner Rolls
- Cornish Hens with Citrus Glaze
- Bacon Green Bean Bundles with Brown Sugar Glaze
- Slow Cooker Cheesy Creamy Corn
- Roasted Butternut Squash with Cinnamon + Maple
- Mini Pecan Pies
- EASY All Butter Pie Crust
Brussels Sprouts Gratin
- 1 pound Brussels sprouts
- 3 slices bacon, diced
- Garlic salt
- Freshly ground black pepper
- ⅓ cup half-and-half
- 2 ounces (½ cup packed) grated Gruyere, divided
- ¼ cup panko breadcrumbs
- Place rack in center position of oven. Preheat oven to 400°F. Grease a baking dish or spray with nonstick cooking spray; set aside. Bring a large pot of lightly salted water to a boil.
- Wash the Brussels sprouts and trim each one by cutting off a small piece of the end. Add the Brussels spouts to the boiling water and cook, uncovered, for 8 minutes. Drain and immediately transfer to an ice bath. Once the Brussels sprouts are cold, drain them again, cut the large ones into halves or quarters, and set aside.
- Place the same pot over medium-high heat and add the diced bacon. Cook until crispy, stirring regularly to prevent sticking. Drain off all but 1 tablespoon of the bacon grease. Add the Brussels sprouts to the pot and stir to combine, sprinkling with garlic salt and pepper until well-seasoned. Remove the pot from the heat.
- Transfer the Brussels sprouts and bacon to the prepared baking dish. Pour the half-and-half over the top. Sprinkle half of the Gruyere over the Brussels sprouts and toss to combine. In a small bowl, mix the remaining Gruyere with the panko breadcrumbs, then evenly sprinkle the mixture over the top of the baking dish.
- Bake in the preheated oven for 20 to 25 minutes, or until bubbly and golden brown. Serve immediately.
- SUBSTITUTION IDEAS:
- Switch the cheese to cheddar, Swiss, Parmesan, or Romano.
- Use heavy cream instead of half-and-half.
- Mix a bit of minced garlic or shallots into the Brussels sprouts.
- Substitute pancetta for the bacon.
- Top with regular breadcrumbs or even crushed crackers instead of panko.
- To save on washing pots, I boil my Brussels sprouts in a 3-quart saucepan with a straining lid, drain them, and transfer them to an ice bath. Then I cook my diced bacon in the same saucepan, later adding the Brussels sprouts back in before transferring everything to the baking dish.
- I like to use sharp kitchen shears to cut raw bacon into small pieces. I find it easier and less messy than using a knife.
- This recipe can easily be doubled for a dinner party or holiday gathering.
Adapted from AllRecipes.
Post originally published on November 17, 2017, and updated on October 27, 2020.