Bacon And Brussels Sprouts Gratin Recipe

This dish offers a festive twist on Brussels sprouts with crispy bacon and savory onions mingling with garlic. Creamy Gruyere and Parmesan create a luscious sauce complemented by crunchy breadcrumbs. The flavors unite to create an inviting, comforting gratin perfect as a delicious side dish or a memorable main course.

I recently cooked up a Bacon And Brussels Sprouts Gratin that turned out to be a scrumptious treat and it’s packed with nutrition. I started by trimming and halving 1 lb of brussels sprouts then added 6 slices bacon chopped into bite size pieces.

I also tossed in a small yellow onion thinly sliced and mixed in 2 garlic cloves for an extra kick. I love how this Brussels Au Gratin recipe combines the creamy texture from 1 cup heavy cream with the rich flavor of 1 cup grated Gruyere cheese and 1/2 cup grated Parmesan cheese.

To add crunch, I sprinkled 1/2 cup breadcrumbs mixed with 2 tbsp unsalted butter that I had melted with a pinch of ground nutmeg, salt, and pepper. Its a simple dish but its loaded with protein and vitamins, making it a hearty yet healthy option for a family dinner even if its not gourmet level.

Why I Like this Recipe

I love this recipe because it brings together so many tasty flavors that make me feel warm and satisfied. Here are a few reasons why:

1. I really like how the crispy bacon and tender Brussels sprouts mix with the rich cream and cheeses. It’s a perfect combo that makes every bite feel like a treat.

2. I appreciate that the recipe brings out all the great smells as it cooks, like garlic and bacon frying in the pan. The house fills up with an awesome aroma and it just makes my day better.

3. I enjoy making this dish because it isn’t too hard to put together. Even though it has a lot of steps, each one is simple enough that I can whip it up when I’m in the mood for something comforting.

4. I love how there’s a fun mix of textures too. The crunchy breadcrumb topping with tablespoons of melted butter is the best contrast to the soft veggies and gooey cheese underneath.

Ingredients

• Brussels sprouts: high fiber, rich in vitamins; they contribute a slight bitterness and crisp texture.
• Bacon: provides savory protein and a smoky crunch that really elevates the dish.
• Heavy cream: adds rich, smooth texture and luxurious creaminess for ultimate decadence.
• Gruyere cheese: brings a nutty, melty charm with a subtle earthy flavor that pops.
• Breadcrumbs: offer a crunchy bite and light carbohydrates to balance the creaminess perfectly.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and halved
• 6 slices bacon, chopped into bite size pieces
• 1 small yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tbsp unsalted butter, melted
• Salt and pepper to taste
• A pinch of ground nutmeg

How to Make this

1. Preheat the oven to 400°F and while it’s warming up, boil a large pot of salted water and blanch the Brussels sprouts for about 3 minutes then drain them.

2. In a large skillet, cook the chopped bacon over medium heat until its nice and crispy then remove it with a slotted spoon and set aside (but leave some of the bacon fat in the pan).

3. Add the thinly sliced yellow onion to the same skillet and let it soften in the bacon fat over medium heat for about 4 minutes.

4. Toss in the minced garlic and cook for about another minute until it smells sooo good.

5. In a bowl, mix together the heavy cream, grated Gruyere, grated Parmesan, a pinch of ground nutmeg, salt and pepper.

6. Place the blanched Brussels sprouts in a greased baking dish and add in the crispy bacon and cooked onions with garlic.

7. Pour the cream and cheese mixture evenly over the veggies and bacon.

8. In another small bowl, combine the breadcrumbs with the melted unsalted butter then sprinkle that all over the top of the dish.

9. Bake in the oven for 20-25 minutes until the top is lightly browned and bubbly.

10. Let it cool a couple minutes before serving to let things settle and enjoy your Bacon And Brussels Sprouts Gratin hot.

Equipment Needed

1. Preheated oven set to 400°F
2. Large pot for boiling water and a colander or strainer to drain the Brussels sprouts
3. Chef’s knife and cutting board for trimming and chopping the sprouts, bacon, and slicing the onion
4. Large skillet for crisping the bacon and softening the onions
5. Slotted spoon to remove the bacon from the skillet
6. Two mixing bowls; one for combining the heavy cream, cheeses, nutmeg, salt and pepper, and one for mixing the breadcrumbs with the melted butter
7. Greased baking dish to assemble and bake the gratin
8. Measuring cups and spoons for accuracy in the ingredients measurements

FAQ

Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations

• If you dont like pork, you can sub in turkey bacon or even pancetta for that smoky flavor.
• Instead of heavy cream, try mixing half and half with a little melted butter; it wont be the same but it still gives you a nice rich texture.
• If you cant find Gruyere cheese, swiss cheese works pretty well as a substitute.
• For Parmesan, Pecorino Romano is a good alternative that adds a similar salty, sharp taste.
• You can swap regular breadcrumbs for crushed cornflakes or panko if you want an extra crunchy topping.

Pro Tips

1. Make sure you dont overcook the Brussels sprouts when blanching ’em – you want ’em to stay firm so they don’t turn to mush in the oven.
2. Leave just enough bacon fat in the pan to cook the onions – it adds heaps of flavor, but be careful not to drown the onions in too much grease.
3. When mixing the cream and cheese sauce, go easy on the nutmeg; a little goes a long way and too much can really steal the show.
4. Mix the breadcrumbs with that melted butter really well so when it bakes, you get a crisp, tasty crust instead of a soggy top.