Brussels Sprouts and Bacon Gratin with Gruyère Cheese is the most delicious side dish, whether it’s Thanksgiving, Christmas or New Year! Brussels sprouts and bacon are browned in the pan, then covered in cream sauce, topped with Gruyere cheese, breadcrumbs and butter and baked in the oven for a crispy finish. Simply amazing!
Why cook with Brussels sprouts?
This dish is so amazing that even sprout haters will ask for seconds and the recipe!
As a bonus, Brussels sprouts will provide you with some special cholesterol-lowering benefits. The fiber-related components in Brussels sprouts do a great job of binding together with bile acids in your digestive tract, making it easier for bile acids to be excreted, and as a result – lowering of your cholesterol levels!
Brussels sprouts also provide cancer protection due to four specific glucosinolates found in this cruciferous vegetable: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian.
You will love this Brussels Sprouts Gratin with Gruyère cheese crust on top. This one-skillet dish is such a crowd-pleaser and it is so unbelievably easy to make.
The best part is that the entire thing is cooked in one pan! When you need to get a delicious dinner on a table fast, there is nothing better than a one-skillet recipe: easy, simple and less clean up.
I was planning to make it for Thanksgiving, but 3 more weeks is way too long to wait to have such deliciousness.
Cheesy breaded crust makes the texture of the this Brussels Sprouts and Bacon Gratin simply amazing!
Start by cooking bacon.
Cut 6 slices bacon into 1/2 inch pieces, add them to the large cast iron pan or dutch oven and cook over medium-high heat. Cook, stirring frequently, until well browned, about 8 minutes.
Once bacon is done, remove it from skillet onto a plate and start cooking shallots.
Add shallots and 1 tsp Italian seasoning to the now empty skillet and cook, stirring, until shallots are softened and fragrant, about 1 minute.
Once shallots are done, move them all the way to the side in order to avoid overlooking them when browning the sprouts.
Cooking Brussels sprouts
Next add 2 tbsp butter. Once melted, fill the pan with Brussels sprouts and cook on medium high heat until nicely browned, about 4 minutes. Now you can mix those shallots with the sprouts.
With shallots and Brussels Sprouts nicely cooked in the pan it’s time to add heavy cream.
Add 1.5 cups heavy cream and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
Now it’s time to add bacon, cheese and bread crumbs.
Add cooked bacon to the pan. Taste and add salt and pepper to taste. Top with 1 cup Gruyere cheese.
Next top with 1 cup bread crumbs by sprinkling them on top.
Finally, top with 2 tbsp thinly cut butter pieces.
Bake at 425 F until bubbly and golden brown, about 20-25 minutes. Remove from oven and serve hot. Done!
To explore other Thanksgiving ideas, you can check out these recipes, loaded with flavor and good ingredients, such as green beans, kale, cabbage and cranberries:
- Creamy Chicken and Green Bean “Casserole” Skillet with Gruyere Cheese
- Irish Mashed Potatoes with Kale
- Grand Marnier Cranberry Sauce
More delicious Brussels sprouts recipes:
Brussels Sprouts and Bacon Gratin with Gruyère Cheese
Bacon and Brussels Sprouts
- 6 slices bacon cut into 1/2-inch pieces
- 1 large shallot sliced
- 1 tsp Italian seasoning or oregano, or thyme
- 2 tbsp butter
- 2 pounds Brussels Sprouts rinsed and halved
- Salt to taste
- 1 1/2 cup heavy cream
- 1 cup Gruyere Cheese or white cheddar, shredded
- 1 cup bread crumbs
- 2 tbsp butter cut into pieces
- Heat 6 slices bacon, cut into 1/2 inch pieces, over medium-high heat in a large cast iron pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Remove from pan.
- Add shallots and 1 tsp Italian seasoning and cook, stirring, until shallots are softened and fragrant, about 1 minute.
- Move shallots all the way to the side (to avoid overlooking them when browning the sprouts) and add 2 tbsp butter. Once melted, fill the pan with Brussels sprouts and cook on medium high heat until nicely browned, about 4 minutes. Now you can mix those shallots with the sprouts.
- Add heavy cream and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
- Add cooked bacon to the pan. Taste and add salt and pepper to taste. Top with 1 cup Gruyere cheese, then 1 cup bread crumbs and dot with 2 tbsp butter pieces.
- Bake at 425 F until bubbly and golden brown, about 15 minutes.