Cheesy, creamy, and topped with bacon, this Bacon Brussels Sprouts Gratin Recipe is the side dish you didn’t know you needed.
You know how certain foods just have a bad reputation because of childhood trauma? For me, it was Brussels sprouts. My mom meant well, bless her heart, but she’d boil them into these little mushy green orbs that smelled vaguely like socks. I’d try to hide them under mashed potatoes, but she always caught me. (Why do moms have food radar like that?)
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Fast forward years later, and here I am—singing the praises of this Bacon Brussels Sprouts Gratin Recipe. Honestly, I never thought I’d see the day. But the first time I roasted sprouts with olive oil, a sprinkle of salt, and then covered them in cream, cheese, and, yep, bacon… well, it was kind of life-changing. My husband actually ate half the pan before I sat down, and my daughter announced, “These are the only Brussels sprouts I’ll eat.” Fair enough.
Funny how life works—you go from hiding vegetables in napkins to writing love letters about them.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Bacon Brussels Sprouts Gratin Recipe?
This Bacon Brussels Sprouts Gratin Recipe isn’t just another “green” side dish. It’s smoky from the bacon, sharp and melty from the cheddar, silky from the cream, and then that little hit of rosemary and garlic just ties it all together. The kitchen smells like a holiday movie scene while it’s baking, which—let’s be real—is half the fun.
And here’s the best part: it looks fancy but takes less than an hour. I mean, how often can you say you whipped up something that looks like restaurant comfort food on a random Tuesday night?
Ingredient Notes:
Let’s break down the main players—because in a gratin, every ingredient earns its spot:
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Brussels Sprouts: Roasted, not boiled. That’s the glow-up right there. They go from bitter little cabbages to crispy, caramelized goodness.
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Bacon: Honestly, the reason half your family will try this dish without complaining. Crispy. Salty. Smoky. Irresistible.
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Cheddar Cheese: The backbone of the cheesy factor. Sharp cheddar melts beautifully but also brings bold flavor.
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Fontina Cheese: Optional, but if you’ve got it, use it. It melts like a dream and adds a nutty twist.
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Heavy Cream: Think of this as the glue that holds it all together in luscious, creamy style.
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Egg: Keeps the gratin from turning into cheese soup. Trust me, you want it set but still gooey.
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Rosemary: A little woodsy, a little festive. It makes the dish smell amazing.
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Garlic + Onion Powder: Quiet little flavor boosters. You’d notice if they weren’t there.
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Red Pepper Flakes: Optional, but I like the tiniest whisper of heat. Keeps things interesting.
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Salt + Pepper: Don’t skimp. Season like you mean it.
How To Make Bacon Brussels Sprouts Gratin?
Cooking this gratin feels less like a project and more like hanging out in your kitchen with something delicious in the oven.
Step 1: Roast the sprouts.
Preheat your oven to 400°F. Toss halved Brussels sprouts with olive oil, salt, and pepper, then roast for 15–20 minutes. They should soften a bit and start caramelizing. Already smells good, right?
Step 2: Whip up the cheese mixture.
While sprouts roast, whisk together your egg, cream, rosemary, garlic, onion powder, and red pepper flakes. Then fold in most of the cheese. It’s thick, creamy, and you’ll be tempted to dip bread into it. Don’t—save it for the sprouts.
Step 3: Assemble.
Pull the sprouts out and stir in about ¾ of the bacon (leave some for sprinkling on top). Pour the cheesy mixture over, stir gently, and scatter that leftover bacon across the top.
Step 4: Bake.
Lower oven temp to 350°F and bake 20–25 minutes. You want bubbly, golden edges and cheese that’s melted into every nook.
Step 5: Wait (just barely).
Let it cool for 5 minutes. I know, I know—that’s basically torture, but molten cheese burns aren’t fun. Then dive in.
Want To Save This Recipe?
Storage Options:
If you’ve got leftovers (big if), keep them in the fridge up to 3 days. Reheat in the oven at 350°F until warm and bubbly again. Microwave works in a pinch, but you’ll lose that golden top. Freezing? I wouldn’t. The cream and cheese don’t thaw gracefully—it’s more sad cafeteria mystery casserole than cozy gratin.
Variations and Substitutions:
Recipes are meant to bend a little, right? Here are some easy switches:
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Gruyère instead of cheddar for a nuttier flavor.
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Pancetta instead of bacon for a fancier touch.
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A breadcrumb topping if you like crunch.
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Broccoli or cauliflower in place of Brussels sprouts for picky eaters.
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Go meatless and skip the bacon (though honestly, bacon’s kind of the star here).
What to Serve with Bacon Brussels Sprouts Gratin?
This gratin is rich and indulgent, so it plays really well with different mains:
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Roast chicken or turkey—classic pairing, especially around the holidays.
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Steak, because steak plus cheesy veggies is just perfection.
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Grilled salmon for something lighter but still flavorful.
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A simple green salad if you’re craving balance.
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Crusty bread—because when is extra bread ever a bad idea?
Frequently Asked Questions:
Can I make this Bacon Brussels Sprouts Gratin Recipe ahead of time?
Yep! Roast the sprouts and assemble the gratin. Pop it in the fridge covered, then bake when you’re ready. Just add a few extra minutes since it’s starting out cold.
Can I use frozen Brussels sprouts?
You can, but fresh is way better. If frozen’s what you’ve got, thaw and dry them well. Otherwise you’ll end up with a watery gratin, and no one wants that.
How can I lighten it up?
Swap half the cream for milk, or use lighter cheese. It won’t be as decadent, but it’ll still hit the spot.
And that’s it—my Bacon Brussels Sprouts Gratin Recipe that somehow turned me from a sprout skeptic into a full-on fan. Cheesy, creamy, smoky, with just enough green to make you feel like you’re eating something virtuous. What do you think—holiday table material, or are you sneaking it into a random weeknight rotation just because you can?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bacon Brussels Sprouts Gratin Recipe
Ingredients
- 1 ½ pounds Brussels sprouts halved
- 8 oz bacon cooked and crumbled
- 1 cup sharp cheddar cheese grated
- ½ cup fontina cheese grated (optional)
- ¾ cup heavy cream
- 2 tbs extra-virgin olive oil
- 1 large egg
- 1 sprig fresh rosemary finely minced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp red pepper flakes optional
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Prepare the oven and vegetables.
- Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with the olive oil, then season generously with salt and black pepper. Arrange the sprouts in a large baking dish. Roast for 15–20 minutes, or until partially softened and lightly browned.
Create the custard mixture.
- In a mixing bowl, whisk together the egg, heavy cream, minced rosemary, garlic powder, onion powder, and red pepper flakes, if using. Incorporate most of the cheddar and fontina cheese until evenly combined.
Assemble the gratin.
- Remove the Brussels sprouts from the oven. Stir in three-quarters of the crumbled bacon. Pour the prepared cream and cheese mixture over the sprouts and gently combine. Sprinkle the remaining bacon over the surface.
Bake.
- Reduce the oven temperature to 350°F (175°C). Return the baking dish to the oven and bake for 20–25 minutes, or until the cheese is melted, bubbling, and set around the edges.
Serve.
- Allow the gratin to rest for 5 minutes before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
