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!
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 ½ 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 teaspoon 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.
How to cook Brussels sprouts
Next 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.
With shallots and Brussels Sprouts nicely cooked in the pan it's time to add heavy cream.
- Add 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 bread crumbs by sprinkling them on top.
- Finally, add 2 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:
Roasted Brussels sprouts with butternut squash
Warm Quinoa and Brussels sprouts Salad in Honey Mustard
Zesty Brussels sprout Coleslaw with Horseradish
Brussels Sprouts and Bacon Gratin with Gruyère Cheese
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.
Judy says
This looks incredible! Can’t wait to try it!
Cindy Green says
I served this last night for dinner with two other couples. The main dish was grilled leg of lamb, and we served Chipotle Mashed Sweet Potatoes. Everyone loved the whole meal but the Brussels sprouts was what everyone wants the recipe for to serve for Thanksgiving. We are still talking about it today. I did as someone else suggested, I roasted the sprouts in the cast iron pan in the oven first, removed them from the pan after they were roasted and followed the recipe as written from there. Delicious!
Olya says
I love that you are still talking about the Brussels Sprouts! Your comment made my week:)
Tiffnie says
This is a keeper! I roast the Brussels sprouts then add to the sauce, cover with cheese and bake! This is a crowd pleaser each and every time!
Olya says
Tiffnie - I love your review - thank you!
Dana says
Made this the other day. Turned out exactly like the picture! And it smelled amazing. Thank you
Gwen says
Do you think I can skip bacon here?
Olya at Whatsinthepan says
I would keep the bacon. It does make a difference here. Maybe cut it in half?
Gale says
Made this the other day. Loved the Gruyere cheese on top! I also added some Parmesan into the sauce itself.