I just made a Brussels Sprouts Au Gratin with bacon and Parmesan that somehow delivers crispy browned edges and a dangerously creamy center you’ll want to hog.

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I am obsessed with Creamy Brussel Sprouts that get a crunchy, salty spin from bacon and a ridiculous boost from Parmesan cheese. I can eat Brussels Sprouts Au Gratin for dinner, lunch, whatever, and never feel bad about it.

The sauce is unapologetically rich but not greasy. But the crisp breadcrumb top and melted cheese make each bite sing.

It’s simple comfort without the sappy adjectives. I love that the sprouts stay tender but still have some bite.

Seriously, this Brussels Sprouts Gratin With Bacon And Gruyère vibe is my go-to side when I want something that actually excites me.

Ingredients

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Brussels sprouts: nutty, compact veggies that get tender and a little sweet when roasted.
Bacon: salty, smoky protein that makes the whole dish feel indulgent and slightly naughty.
Olive oil: slicks pan, keeps things from sticking and adds subtle fruity fat.
Butter: brings cozy richness and helps the sauce feel silky and smooth.
Yellow onion: sweet background note — softens and makes the sauce taste homey.
Garlic: a punchy, savory hit you’ll want more of but won’t overpower things.
Flour: thickens the sauce so it clings to every sprout, no watery mess.
Whole milk: light creaminess that keeps sauce gentle and slightly milky.
Heavy cream: makes the gratin luxuriously rich and clingy — very comforting.
Parmesan: salty, nutty cheese that gives sharp, savory character and gooey stretch.
Panko breadcrumbs: crunchy top layer — gives bite and contrast to soft sprouts.
Kosher salt: amps flavors; use sparingly because bacon and Parmesan are already salty.
Black pepper: bright, warm heat that wakes up the creamy components.
Nutmeg: tiny pinch adds cozy warmth and rounds out dairy flavors.
Parsley: fresh, herby finish if you want a little green brightness.

Ingredient Quantities

1 1/2 lbs Brussels sprouts, trimmed and halved

6 slices bacon, chopped

1 tbsp olive oil

2 tbsp unsalted butter

1 small yellow onion, finely diced

2 cloves garlic, minced

2 tbsp all purpose flour

1 1/2 cups whole milk

1/2 cup heavy cream

1 cup freshly grated Parmesan cheese, packed

1/2 cup panko breadcrumbs

1/2 tsp kosher salt (adjust to taste)

1/4 tsp freshly ground black pepper

pinch of ground nutmeg

2 tbsp chopped fresh parsley, optional

How to Make this

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1. Preheat oven to 375 F. Trim the Brussels sprouts and cut them in half; pat dry so they brown better.

2. In a large skillet over medium heat cook the chopped bacon until it’s crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, leave about 1 tablespoon of bacon fat in the pan.

3. Add 1 tablespoon olive oil to the pan with the bacon fat. Toss the halved sprouts cut side down and sear until nicely browned, 4 to 6 minutes. You want them slightly tender but not mushy. Transfer to a bowl.

4. Melt 2 tablespoons butter in the same skillet over medium heat. Add the diced onion and cook until translucent, 3 to 4 minutes, then stir in the minced garlic and cook 30 seconds more so it doesnt burn.

5. Sprinkle 2 tablespoons flour over the onion mixture and cook, stirring, for 1 minute to get rid of the raw flour taste. Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, scraping up any brown bits. Bring to a gentle simmer until sauce thickens, about 3 to 5 minutes.

6. Remove the sauce from heat and stir in 1 cup grated Parmesan, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust seasoning, remember bacon adds salt so go easy.

7. Combine the seared Brussels sprouts and the cooked bacon with the creamy Parmesan sauce, folding so everything is coated. Pour the mixture into a lightly buttered 9×9 or similar baking dish.

8. Mix 1/2 cup panko breadcrumbs with a couple tablespoons of grated Parmesan and a tablespoon of melted butter, sprinkle evenly over the top for a crunchy crust.

9. Bake at 375 F until bubbling and the top is golden, about 20 to 25 minutes. If the top is browning too fast tent loosely with foil for the last few minutes.

10. Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if using, then serve. Tip: dont overcook the sprouts before baking or they’ll get mushy, and use freshly grated Parmesan for the best flavor.

Equipment Needed

1. 9×9 baking dish (or similar)
2. Large ovenproof skillet (preferably nonstick or cast iron)
3. Cutting board and a sharp chef’s knife
4. Slotted spoon or spatula for removing bacon
5. Mixing bowl(s) for tossing sprouts and combining sauce
6. Whisk for making the cream sauce smoothly
7. Measuring cups and spoons
8. Spoon or small bowl for mixing panko topping and a tablespoon for melting butter

FAQ

Can I make this ahead of time and reheat it? A: Yes, you can assemble it up to a day ahead, cover and chill. When ready bake from cold about 25 to 30 minutes at 375 F until bubbly and golden. If it's already baked, reheat covered at 350 F for 15 to 20 minutes, then uncover for 5 minutes to re-crisp the topping.

What can I use instead of bacon for a vegetarian version? A: Swap the bacon for 1 cup of chopped mushrooms sautéed until deeply brown, or use smoked paprika and a little liquid smoke with extra olive oil to get that smoky vibe. You might also add toasted walnuts for a meaty bite.

How do I keep the breadcrumbs from getting soggy? A: Toss the panko with a tablespoon of melted butter or olive oil before sprinkling, that helps them brown. If you want extra crisp, broil for 1 to 2 minutes at the end but watch it closely so it doesn't burn.

Can I use frozen Brussels sprouts? A: You can, but thaw and pat them dry first so they don't water down the sauce. Saute briefly to remove excess moisture before mixing into the cream sauce so it doesn't end up watery.

My sauce is too thin, how do I thicken it? A: Simmer a few extra minutes off the heat to reduce, or whisk in another teaspoon of flour with a little cold milk then heat gently until thick. Grated Parmesan also helps thicken as it melts, add more if needed.

Can I use other cheeses besides Parmesan? A: Sure, Gruyere or sharp cheddar work well for a richer, meltier gratin. If you swap cheeses reduce salt a bit since some are saltier than Parmesan.

Creamy Parmesan Brussel Sprouts Gratin With Bacon Recipe Substitutions and Variations

Brussels sprouts: swap with halved cauliflower florets or trimmed green beans if you cant find sprouts. Cauliflower gives a similar bite, green beans stay firmer so cut them small.
Bacon: use chopped pancetta, diced smoked ham, or turkey bacon for a leaner option. For vegetarian, try smoked mushrooms or store bought vegan bacon to keep that smoky note.
Parmesan cheese: substitute Pecorino Romano or Asiago for a saltier, sharper flavor. For a dairy free choice use 3 to 4 tbsp nutritional yeast mixed with a little salt.
Heavy cream: replace with equal parts whole milk plus 2 tbsp unsalted butter, or full fat coconut milk for a subtle coconut taste. You can also thin Greek yogurt with a splash of milk to similar richness but add it off heat to avoid curdling.

Pro Tips

1. Pat the sprouts really dry before searing, seriously. If theyre wet they steam not brown, and you lose that nice nutty char.

2. Save more than a tablespoon of bacon fat if you can, it adds huge flavor to the sauce and helps the sprouts crisp. Just skim off most of it if theres too much so the sauce wont be greasy.

3. When you make the roux, cook the flour just long enough to lose the raw taste but dont let it brown too much, otherwise your creamy sauce will get a toasty flour note. Whisk slowly as you add the milk so you dont end up with lumps.

4. Use freshly grated Parmesan and taste before salting. Pre-grated cheese is dry and bland, and bacon already adds salt so go light on extra salt till you try it. If the top browns too fast tent with foil for a few minutes so the insides finish cooking without burning.

Creamy Parmesan Brussel Sprouts Gratin With Bacon Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made a Brussels Sprouts Au Gratin with bacon and Parmesan that somehow delivers crispy browned edges and a dangerously creamy center you'll want to hog.

Servings

servings

Calories

392

kcal

Equipment: 1. 9×9 baking dish (or similar)
2. Large ovenproof skillet (preferably nonstick or cast iron)
3. Cutting board and a sharp chef’s knife
4. Slotted spoon or spatula for removing bacon
5. Mixing bowl(s) for tossing sprouts and combining sauce
6. Whisk for making the cream sauce smoothly
7. Measuring cups and spoons
8. Spoon or small bowl for mixing panko topping and a tablespoon for melting butter

Ingredients

1 1/2 lbs Brussels sprouts, trimmed and halved
6 slices bacon, chopped
1 tbsp olive oil
2 tbsp unsalted butter
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tbsp all purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
1 cup freshly grated Parmesan cheese, packed
1/2 cup panko breadcrumbs
1/2 tsp kosher salt (adjust to taste)
1/4 tsp freshly ground black pepper
pinch of ground nutmeg
2 tbsp chopped fresh parsley, optional

Directions

Preheat oven to 375 F. Trim the Brussels sprouts and cut them in half; pat dry so they brown better.
In a large skillet over medium heat cook the chopped bacon until it's crisp, about 6 to 8 minutes. Use a slotted spoon to transfer bacon to a paper towel lined plate, leave about 1 tablespoon of bacon fat in the pan.
Add 1 tablespoon olive oil to the pan with the bacon fat. Toss the halved sprouts cut side down and sear until nicely browned, 4 to 6 minutes. You want them slightly tender but not mushy. Transfer to a bowl.
Melt 2 tablespoons butter in the same skillet over medium heat. Add the diced onion and cook until translucent, 3 to 4 minutes, then stir in the minced garlic and cook 30 seconds more so it doesnt burn.
Sprinkle 2 tablespoons flour over the onion mixture and cook, stirring, for 1 minute to get rid of the raw flour taste. Slowly whisk in 1 1/2 cups whole milk and 1/2 cup heavy cream, scraping up any brown bits. Bring to a gentle simmer until sauce thickens, about 3 to 5 minutes.
Remove the sauce from heat and stir in 1 cup grated Parmesan, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Taste and adjust seasoning, remember bacon adds salt so go easy.
Combine the seared Brussels sprouts and the cooked bacon with the creamy Parmesan sauce, folding so everything is coated. Pour the mixture into a lightly buttered 9×9 or similar baking dish.
Mix 1/2 cup panko breadcrumbs with a couple tablespoons of grated Parmesan and a tablespoon of melted butter, sprinkle evenly over the top for a crunchy crust.
Bake at 375 F until bubbling and the top is golden, about 20 to 25 minutes. If the top is browning too fast tent loosely with foil for the last few minutes.
Let rest 5 minutes, sprinkle with 2 tablespoons chopped fresh parsley if using, then serve. Tip: dont overcook the sprouts before baking or they'll get mushy, and use freshly grated Parmesan for the best flavor.

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.