Bacon And Brussels Sprouts Gratin Recipe

Savor the vibrant mix in this Creamy Brussels Sprouts With Bacon dish where crisp bacon meets tender, perfectly cooked Brussels sprouts in a rich cheese sauce. A hint of nutmeg rounds out the layers of flavor, creating a delightful meal that inspires shared moments around the table with family and friends.

I’ve always been fascinated by recipes that combine unexpected flavors and textures, and this Bacon And Brussels Sprouts Gratin really surprised me. I remember the first time I tried it, I was drawn to the idea of melting Gruyere and Parmesan into a rich, velvety sauce.

I start with fresh Brussels sprouts that are trimmed and halved, then toss in some chopped bacon and a finely chopped yellow onion for that savory hit. The garlic adds a punch that really wakes up the dish.

I make a quick roux using unsalted butter and a bit of all-purpose flour, then slowly stir in heavy cream until it thickens just right. A pinch of nutmeg, salt and freshly ground pepper are tossed in to balance out the creaminess.

This dish nods to classic Brussels Au Gratin recipes and gives you a modern twist with every bite. Enjoy experimenting with this variation on a timeless flavor combination.

Why I Like this Recipe

I really love how this recipe brings together the crunchiness of crispy bacon with the tender Brussels sprouts. The creamy, cheesy sauce just makes everything so rich and comforting, and I dig that little hint of nutmeg that adds an unexpected twist. Plus, I appreciate that it’s pretty easy to prep even though it tastes like something fancy. Lastly, there’s just something about how the flavors mix together that makes every bite super satisfying.

I stumbled on this Bacon and Brussels Sprouts Gratin recipe and, honestly, it’s one of my absolute favs. Its a cool mix of crispy bacon and golden Brussels sprouts tossed in a thick, cheesy cream sauce. I mean, who wouldn’t love biting into those warm, gooey bits of Gruyere and Parmesan melted together? It’s not too hard to make, and it kinda feels homemade and special at the same time. I always end up going back for seconds because it never fails to hit the spot.

Ingredients

• Brussels sprouts are rich in fibre and vitamins, offering mildly bitter, earthy notes that boost health.
• Bacon provides protein with its crispy, salty, smoky goodness that really amps up the flavor.
• Heavy cream adds rich smooth texture while balancing the overall savory profile of the dish.
• Gruyere cheese melts nicely into a nutty, gooey layer that makes it super indulgent.
• Parmesan delivers a punchy salty tang and enhances the umami in every bite.
• A yellow onion gives a natural sweetness and aromatic depth once softened in butter.
• Garlic intensifies the dish with its pungent bite and healthful compounds.
• Butter enriches the sauce with a glossy finish and smooth mouthfeel.

Ingredient Quantities

• 1 1/2 lbs Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• 1/2 cup grated Parmesan cheese
• A pinch of nutmeg
• Salt and freshly ground pepper to taste

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish.

2. In a large skillet over medium heat, cook the chopped bacon until it’s crispy. Remove the bacon with a slotted spoon and leave the bacon fat in the skillet.

3. Add the finely chopped onion and minced garlic to the bacon fat. Cook ’em until the onion gets soft, about 3 minutes.

4. Toss in the halved Brussels sprouts and sauté them for about 7 minutes until they start to get a little golden.

5. In a separate small saucepan, melt the unsalted butter over medium heat, then stir in the all-purpose flour. Let it cook for about 1 minute to get rid of the raw taste.

6. Slowly whisk in the heavy cream and keep stirring until the sauce thickens, roughly 2 to 3 minutes. Add a pinch of nutmeg along with salt and pepper to taste.

7. Remove the cream sauce from the heat then mix in half of the grated Gruyere cheese until it starts to melt.

8. Combine the Brussels sprouts mixture with the cream sauce and the crispy bacon in the baking dish, stirring gently to mix them well.

9. Sprinkle the rest of the Gruyere and the Parmesan cheese evenly over the top.

10. Pop the dish in the oven and bake for 15-20 minutes until the cheese is bubbly and a little browned. Let it cool for a few minutes before serving. Enjoy!

Equipment Needed

1. Oven – for preheating to 375°F
2. Baking dish – lightly greased for the final bake
3. Large skillet – used to cook the bacon and sauté vegetables
4. Slotted spoon – to remove the crisped bacon from the skillet
5. Knife – for chopping bacon, onion, and Brussels sprouts
6. Cutting board – to safely chop all the ingredients
7. Small saucepan – needed to make the cream sauce
8. Whisk – to help mix the flour, butter, and heavy cream
9. Measuring cups and spoons – to measure out ingredients accurately
10. Cheese grater – to grate Gruyere and Parmesan cheeses
11. Stirring spoon or spatula – to combine and mix the dish ingredients well

FAQ

Bacon And Brussels Sprouts Gratin Recipe Substitutions and Variations

• Use turkey bacon instead of regular bacon if you’re looking for a slightly leaner taste
• If you cant find Gruyere cheese, try Swiss or even a good sharp cheddar as a substitute
• You can replace Parmesan cheese with Pecorino Romano to add a unique, tangy flavor
• Instead of all-purpose flour, whole wheat flour works just fine if you’re aiming for a healthier twist
• Substitute heavy cream with half-and-half if you prefer a lighter version of the dish

Pro Tips

1. Make sure the bacon gets really crispy before you mix it in with everything else. Crisp bacon adds tons of flavor and crunch, so don’t be shy about cooking it a bit longer than you think you need.

2. Watch your Brussels sprouts when you’re sautéing ’em. If you overcook them they lose that nice bite, so it’s best to keep an eye on them and take them off the heat once they start turning golden.

3. Stir the cream sauce constantly when you add the heavy cream to the butter and flour mix. It can get lumpy or even burn if you slack off, so keep it moving till it thickens up nicely.

4. Let the dish sit for a few minutes after it comes out of the oven. That little resting time helps the sauce thicken up a bit more, makin it extra creamy and easier to serve.