Description
This Bacon and Brussels Sprouts Gratin is a creamy, cheesy side dish that’s perfect for holidays or any cozy dinner. Roasted Brussels sprouts are mixed with crispy bacon and smothered in a creamy garlic cheese sauce, then baked with a golden topping. Total comfort food with a veggie twist!
Ingredients
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1 1/2 lbs Brussels sprouts, trimmed and halved
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6 slices bacon, chopped
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1 tablespoon butter
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2 cloves garlic, minced
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1 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 cup shredded Gruyère or mozzarella cheese (plus more for topping)
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1/4 teaspoon crushed red pepper flakes (optional)
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1/4 cup breadcrumbs or crushed pork rinds (optional topping)
Instructions
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Preheat oven to 400°F (200°C).
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Bring a pot of salted water to a boil. Add Brussels sprouts and boil for 4–5 minutes until just tender. Drain and set aside.
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In a large skillet, cook bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon fat in the pan.
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Add butter and garlic to the skillet. Sauté for 1 minute until fragrant.
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Stir in cream, Parmesan, Gruyère (or mozzarella), salt, pepper, and red pepper flakes. Cook on low heat, stirring until cheese is melted and sauce is smooth.
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Add Brussels sprouts and bacon to the skillet and toss to coat. Transfer everything to a greased 9×9-inch or similar baking dish.
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Top with extra shredded cheese and breadcrumbs (if using).
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Bake uncovered for 15–20 minutes, until bubbly and golden on top. Broil for 2–3 minutes if you want a crispier finish.
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Let cool slightly before serving.
Notes
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You can roast the Brussels sprouts instead of boiling them for extra flavor.
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Gruyère gives the best flavor, but mozzarella, Swiss, or even sharp cheddar work great.
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Make it low-carb by skipping the breadcrumbs or using crushed pork rinds as topping.