Brussels Sprouts and Bacon Gratin with Gruyere Crust

Brussels Sprouts and Bacon Gratin 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!

By Olya Shepard · Weeknight cooking: chicken, pasta & meat recipes

🍁 Brussels Sprouts and Bacon Gratin Summary

Complete recipe and measurements follow below

• 🍽️ One skillet start to finish - no extra pots, no extra dishes
• 🥓 Brown bacon in a skillet, then set it aside
• 🧅 Soften shallots in the bacon drippings with Italian seasoning
• 🥬 Sear Brussels sprouts in butter until deeply browned, about 4 minutes
• 🥛 Pour in heavy cream and scrape up every browned bit for the sauce
• 🧀 Layer bacon back in, then blanket with Gruyère and breadcrumbs
• 🧈 Dot with butter and bake at 425°F until bubbly and golden, 20-25 minutes

🔥 Why This Beats the Boiled Sprouts You Grew Up With

Brussels sprouts get a bad reputation from being boiled into mush at someone's cousin's house circa 1998. This recipe does the opposite: I sear them hard in a hot skillet so the outer leaves char slightly and turn nutty, then let them finish cooking gently in cream. The bacon flavors the fat the sprouts and shallots cook in, then comes back at the end for texture. Gruyère melts into a slightly sweet crust, and a scattering of breadcrumbs on top turns crisp and golden in the oven's last 20 minutes.

It's a single cast-iron skillet or Dutch oven from start to finish, which means less scrubbing and more time at the table - something I care about a great deal more during the six-week stretch from Thanksgiving through New Year's.

💛 Why you will love this recipe

• Brussels Sprouts. 🥬 I used to think sprouts were only good boiled and forgotten about, until I started searing them hard in a hot skillet instead. Browned Brussels sprouts turn crispy and slightly sweet, nothing like the mushy version I grew up avoiding.
• One skillet. 🍳 Everything happens in the same cast iron pan or Dutch oven - bacon, shallots, sprouts, sauce and bake. Less cleanup, more time actually enjoying the holiday instead of standing at the sink.
• Make-ahead friendly. ⏰ You can prep the components early and assemble right before baking, which matters a lot when you're juggling a full holiday menu.

🛒 Main Ingredients

Exact measurements listed in the full recipe below

• Brussels sprouts. 🥬 Halve them so the cut side hits the hot pan directly - that's where all the browning and flavor happen. Smaller sprouts cook more evenly than big ones.
• Bacon. 🥓 Cut into half-inch pieces before cooking so it browns evenly and quickly. The rendered fat becomes the base for cooking the shallots and sprouts, so don't wipe the pan clean after removing it.
• Shallots. 🧅 Milder and sweeter than regular onion, shallots soften in under a minute in hot bacon fat. Push them to the side of the pan once they're done so they don't scorch while the sprouts brown.
• Heavy cream. 🥛 Poured in right after the sprouts brown, cream picks up every browned bit stuck to the bottom of the skillet and turns into the sauce holding the whole gratin together.
• Gruyère cheese. 🧀 Nutty, rich and a great melter. This forms the first layer of the crust before the breadcrumbs go on.
• Breadcrumbs and butter. 🧈 Scattered on top and dotted with butter, these turn deeply golden in the oven - the finishing crunch that makes this a gratin instead of just a creamy vegetable side.

How to Make Brussels Sprouts and Bacon Gratin

Here's an overview of the steps, for the printable recipe card go to the fully written recipe.

1. Cook the bacon

Cut 6 slices of bacon into ½-inch pieces and cook in a large cast iron pan or Dutch oven over medium-high heat, stirring often, until well browned, about 8 minutes. Remove to a plate.

2. Soften the shallots

Add shallots and 1 teaspoon Italian seasoning to the same skillet and cook, stirring, until fragrant and softened, about 1 minute. Push them to the side of the pan.

3. Brown the sprouts

Add 2 tablespoons butter. Once melted, fill the pan with halved Brussels sprouts and cook over medium-high heat until nicely browned, about 4 minutes. Stir the shallots back in.

4. Build the sauce

Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a simmer.

5. Layer and top

Stir the bacon back in, then season with salt and pepper to taste. Top with 1 cup Gruyère, then sprinkle breadcrumbs evenly over the cheese. Finish with 2 thin pats of butter on top.

Brussels Sprouts and Bacon Gratin with Gruyère Cheese

Brussels sprouts and bacon browned in a skillet, folded into a creamy Gruyère sauce, then topped with breadcrumbs and butter and baked until golden. A one-pan holiday side ready in about 40 minutes.

4.72 from 14 votes

Print Pin

Course: Side Dish

Cuisine: American

Keyword: brussels sprout and bacon gratin, brussels sprouts and bacon gratin with gruyere cheese, brussels sprouts side dish, thanksgiving brussels sprouts

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 small plates

Author: Olya Shepard

Ingredients

Bacon and Brussels Sprouts

• 6 slices bacon cut into ½-inch pieces
• 1 large shallot sliced
• 1 teaspoon Italian seasoning or oregano, or thyme
• 2 tablespoon butter
• 2 pounds Brussels Sprouts rinsed and halved
• Salt to taste

Creamy sauce:

• 1 ½ cup heavy cream
• 1 cup Gruyere Cheese or white cheddar, shredded
• 1 cup bread crumbs
• 2 tablespoon butter cut into pieces

Instructions

Bacon

• Heat 6 slices bacon, cut into ½ 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.

Shallots

• Add shallots and 1 teaspoon Italian seasoning and cook, stirring, until shallots are softened and fragrant, about 1 minute.

Brussels Sprouts

• Move shallots all the way to the side (to avoid overlooking them when browning the sprouts) and add 2 tablespoon 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.

Heavy cream

• Add heavy cream and scrape up any browned bits from the bottom of the pan. Bring to a simmer.

Final Assembly

• 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 tablespoon butter pieces.
• Bake at 425 F until bubbly and golden brown, about 15 minutes.

Calories: 592kcal

Nutrition Facts

Brussels Sprouts and Bacon Gratin with Gruyère Cheese

Amount per Serving

Calories

592

% Daily Value*

Fat

 

46

g

71

%

Saturated Fat

 

26

g

163

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

4

g

Monounsaturated Fat

 

14

g

Cholesterol

 

126

mg

42

%

Sodium

 

549

mg

24

%

Potassium

 

762

mg

22

%

Carbohydrates

 

29

g

10

%

Fiber

 

7

g

29

%

Sugar

 

7

g

8

%

Protein

 

19

g

38

%

Vitamin A

 

2470

IU

49

%

Vitamin C

 

129

mg

156

%

Calcium

 

368

mg

37

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe Questions

Can I make this ahead of the holiday?
You can brown the bacon, shallots and sprouts a day ahead and refrigerate them separately from the cream. Assemble and bake just before serving so the breadcrumb topping stays crisp.

What can I substitute for Gruyère?
A good Swiss cheese or a sharp white cheddar will both melt well and hold up to the cream sauce, though the flavor will be milder than Gruyère's nuttiness.

Do I need to blanch the Brussels sprouts first?
No. Searing them raw in the hot skillet, then finishing them in the cream sauce and oven, is what gives this version its browned edges and deeper flavor.

Can I make this without bacon?
Yes - cook the shallots in butter instead of bacon fat, and the gratin will still hold together well, just with a lighter flavor base.

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• Brussels Sprouts and Bacon Casserole
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