This Bacon Brussels Sprouts Gratin is a delightful twist on a classic comfort dish that elevates humble Brussels sprouts into a gourmet side with a rich, savory flavor profile. Imagine tender, roasted Brussels sprouts that have been perfectly caramelized in the oven, then generously layered with a velvety mixture of heavy cream, egg, and sharp cheddar (with a hint of fontina, if you like) to create a luscious, cheesy sauce. Crispy bacon adds a wonderful smoky depth that complements the slight bitterness of the sprouts, while aromatic rosemary, garlic, and a dash of red pepper flakes tie everything together. This gratin is not only a feast for the palate but also a visual delight, with its bubbly, golden crust and vibrant hints of green from fresh herbs. Whether served as a luxurious side dish for a holiday dinner or as the star of a comforting family meal, it brings an irresistible combination of textures and flavors that will leave everyone asking for seconds.
In this dish, the slow-roasted Brussels sprouts are transformed into a tender, caramelized base that carries the rich, creamy sauce beautifully. The process begins with tossing halved Brussels sprouts in extra-virgin olive oil, salt, and pepper before roasting them at a high temperature to enhance their natural sweetness and create a slight crisp on the outside. The gratin’s cream sauce, enriched with a whole egg and heavy cream, is seasoned with garlic powder, onion powder, and finely minced rosemary, which infuses the dish with an herbaceous aroma. When combined with the grated cheeses, the sauce becomes decadently smooth, coating every piece of vegetable. The addition of bacon, cooked until perfectly crisp and then crumbled, introduces a satisfying crunch and a savory, smoky note that balances the creaminess of the dish. This Bacon Brussels Sprouts Gratin is a celebration of textures—from the crisp, roasted edges of the sprouts to the velvety, bubbling cheese topping—making it a must-try for anyone looking to reinvent a classic vegetable side into something truly special.
Why You’ll Love This Recipe
• Decadent Flavor: A perfect balance of savory bacon, creamy cheese, and roasted Brussels sprouts.
• Texture Harmony: Enjoy a delightful mix of tender vegetables and crispy, caramelized edges.
• Easy to Prepare: With simple steps and familiar ingredients, it’s a crowd-pleaser for both weeknights and special occasions.
Ingredients:
• 1 1/2 lbs Brussels sprouts, washed, trimmed, and halved
• 8 oz bacon, cooked until crisp and crumbled
• 1 cup sharp cheddar cheese, grated
• 1/2 cup fontina cheese, grated (optional, for extra creaminess)
• 3/4 cup heavy cream
• 2 tablespoons extra-virgin olive oil
• 1 large egg
• 1 sprig rosemary, finely minced
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions:
Step 1: Preheat and Prep the Brussels Sprouts
1. Preheat your oven to 400°F (204°C).
2. Rinse the Brussels sprouts thoroughly, trim the ends, and slice them in half lengthwise.
3. In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of extra-virgin olive oil, a pinch of kosher salt, and a few grinds of freshly ground black pepper. Ensure that each sprout is evenly coated with oil and seasoning.
4. Arrange the seasoned Brussels sprouts in a single layer on a baking dish. This ensures they roast evenly and develop a slight caramelization on their cut sides.
5. Place the dish in the preheated oven and roast for 15-20 minutes. The sprouts should become partially tender with a beautifully caramelized exterior.
Step 2: Prepare the Cheese and Cream Mixture
1. While the Brussels sprouts are roasting, prepare the sauce. In a medium bowl, crack one large egg and whisk it until smooth.
2. Add 3/4 cup of heavy cream to the whisked egg, stirring gently to combine.
3. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon onion powder, and the finely minced rosemary from one sprig. For those who enjoy a bit of spice, add 1/2 teaspoon of red pepper flakes.
4. Gradually fold in 1 cup of grated sharp cheddar cheese and, if using, 1/2 cup of grated fontina cheese. Mix until the cheeses are evenly distributed throughout the cream mixture. The cheeses will help thicken the sauce and add a rich, savory flavor as they melt during baking.
Step 3: Assemble the Gratin
1. Once the Brussels sprouts have roasted and developed a slight char and tenderness, remove them from the oven.
2. Evenly sprinkle about ¾ of the crumbled bacon (approximately 6-7 oz, depending on your bacon’s weight before crumbling) over the roasted sprouts. The bacon pieces should be distributed to allow every bite to have that delicious, smoky crunch.
3. Carefully pour the cheese and cream mixture over the Brussels sprouts, ensuring that the sauce coats the vegetables thoroughly. Gently stir the mixture in the baking dish with a spatula, taking care not to break the sprouts apart too much.
4. Once mixed, scatter the remaining crumbled bacon on top of the dish. This extra layer of bacon will crisp up during the final baking stage and add a wonderful textural contrast to the creamy layers beneath.
Step 4: Bake the Gratin to Perfection
1. Lower the oven temperature to 350°F (177°C) to allow the gratin to bake slowly, ensuring the cheese melts evenly and forms a bubbly, golden crust.
2. Place the assembled dish back in the oven and bake for an additional 20-25 minutes. During this time, the sauce will thicken, the cheese will melt completely, and the gratin will develop a beautiful, slightly browned top that is both visually appealing and deliciously crisp.
3. Keep an eye on the dish during the final minutes of baking to ensure the cheese does not over-brown or burn. The goal is a luscious, bubbly finish that enhances the flavor of the roasted Brussels sprouts.
Step 5: Rest and Garnish
1. Once the gratin is done baking, remove it from the oven and let it rest for about 5 minutes. This resting period allows the creamy sauce to set slightly, making it easier to serve.
2. Optionally, sprinkle 2 tablespoons of chopped fresh parsley over the top just before serving. The parsley not only adds a burst of color but also a fresh, herbaceous note that balances the richness of the dish.
Step 6: Serving Suggestions
1. Scoop generous portions of the Bacon Brussels Sprouts Gratin onto plates while still warm.
2. This dish pairs beautifully with roasted meats, such as a slow-cooked pork shoulder or a perfectly grilled steak, and works just as well as a hearty vegetarian main when served with a side salad or crusty bread.
3. For a more indulgent experience, serve alongside a glass of full-bodied white wine or a light red to complement the savory flavors.
Tips:
• Choosing Your Brussels Sprouts: Look for smaller, firm Brussels sprouts, as they tend to be sweeter and more tender when roasted. Larger sprouts can be used but may require a slightly longer roasting time to achieve the same level of caramelization.
• Bacon Considerations: If you prefer a less smoky flavor, opt for center-cut bacon, which is typically leaner and less overpowering. You can also experiment with turkey bacon for a lighter version.
• Cheese Variations: While sharp cheddar is a classic choice, you can experiment with different types of cheese. A blend of Gruyère and fontina, for example, can add a nutty depth to the dish.
• Herb Options: If rosemary isn’t your favorite, try substituting with thyme or even a bit of sage for a different aromatic twist.
• Adjusting Consistency: If you find the sauce too thick before baking, add an extra tablespoon of heavy cream or a splash of milk to loosen it up slightly. The gratin will thicken further as it bakes, so a little extra liquid can help create a more uniform sauce.
Storage:
• Refrigerator: Store any leftover Bacon Brussels Sprouts Gratin in an airtight container in the refrigerator for up to 3 days. To reheat, place portions in a preheated oven at 350°F (177°C) for 10-15 minutes until warmed through, or microwave in short bursts, stirring occasionally, to maintain the creamy texture.
• Freezing: Although freezing is not typically recommended for cream-based gratins due to potential texture changes, you can freeze this dish if necessary. Allow the gratin to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 1 month. When ready to serve, thaw in the refrigerator overnight and reheat gently in the oven. Note that the texture may be slightly different after freezing.
• Reheating Tips: To help retain its creamy consistency when reheating, consider adding a splash of heavy cream or milk before warming. Covering the dish with foil during reheating in the oven can also prevent the top from drying out.
This Bacon Brussels Sprouts Gratin is a luxurious twist on a classic vegetable dish, marrying the rich flavors of roasted Brussels sprouts with a decadent cheese sauce and the irresistible crunch of bacon. It’s a dish that can stand alone as a hearty side or complement a robust main course, making it a versatile addition to any meal plan. Enjoy every creamy, savory bite and share this delightful recipe with friends and family for a true taste of comfort food reimagined.
