Brussels Sprouts Gratin is a decadent, delicious side dish loaded with bacon, Gruyere, and crunchy breadcrumbs…perfect for dinner parties or holiday menus!
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 this year, that fair shake is going to include a dreamy Brussels Sprouts Gratin! Let’s face it…any recipe including the word “gratin” is going to be good. Because who’s going to argue with a topping of cheese and/or breadcrumbs? And 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 and a smattering of crispy bacon 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.
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.
The 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.
Just cook a few strips of diced bacon until crispy and then stir in some parboiled Brussels Sprouts. Transfer the goodness to a dish, 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.
And thennn…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. Enjoy!!!
Helpful Tips, Tricks, & Equipment
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- 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 recipe can easily be doubled for a dinner party or holiday gathering.
Brussels Sprouts Gratin Recipe
Brussels Sprouts Gratin
- 1 pound Brussels sprouts
- 3 slices bacon, diced
- Garlic salt
- Freshly ground black pepper
- 1/3 cup half-and-half
- 2 ounces (1/2 cup packed) grated Gruyere, divided
- 1/4 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.
Adapted from AllRecipes
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
- Slow Cooker Cheesy Creamy Corn
- Mini Pecan Pies