I’m going to go out on a limb to say that this Bacon and Brussels Sprout Gratin is a MUST-make this holiday season. You’d be crazy to pass it up and not make it for your family or friends.
For starters, the first ingredient is bacon. Can you really go wrong with a recipe that starts with bacon? Second, it has lots of Gruyere cheese, heavy cream, and crunchy buttered breadcrumbs. The true MVP, however, is the brussels sprouts. I have been a fan of brussels sprouts since I was a kid (no joke!) and it makes me so happy that they are popping up in recipes everywhere these days.
How to Make Bacon and Brussels Sprout Gratin
This Bacon and Brussels Sprout Gratin is simply irresistible. Better yet, it’s so simple to put together. To make this gratin, you’ll start by frying up that bacon. I usually like to bake my bacon in the oven, but we need the bacon grease for the rest of the recipe. So you fry the bacon, and then in the bacon grease, you’ll cook the brussels sprouts until slightly softened. You don’t need them to be completely cooked because they will also soften up in the oven.
One note about the brussels sprouts. I used a combination of shredded and quartered brussels sprouts. I loved the consistency in the gratin of the combination, and would highly recommend making it this way! Of course, you can just chop them all of them into quarters or shred them all if you prefer.
After cooking the brussels sprouts, the only thing left to do is assemble and bake! This gratin is perfect for a big holiday meal because it can all be prepped in advance up to this point. If you want to make it a day ahead of time, you’ll do everything besides baking the gratin. Then once you are ready, you can pop it in the oven and get it all bubbly and creamy.
One this is for sure and that is – this dish will be the hit of the table. You’ll be asked to make this year after year!
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Bacon Brussels Sprout Gratin
- 6 slices bacon, preferably thick cut
- 30 ounces (~8 cups) brussels sprouts, roughly chopped/shredded*
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 1/2 cups Gruyere cheese, shredded
- 1 1/2 cups heavy cream
- 3/4 cup bread crumbs
- 2 tbsp butter, melted
- Preheat the oven to 400 degrees F.
- In a large skillet, cook the bacon over medium-high heat until crispy.
- Remove the bacon from the pan, leaving the grease.
- Add the brussels sprouts and cook until slightly softened, about 5 minutes.
- Add the garlic and salt and cook another minute.
- Chop the cooked bacon and toss it with the brussels sprouts, along with 1 cup of Gruyere cheese.
- Transfer the mixture to a greased 9x13” baking dish.
- Drizzle with the heavy cream and then top with remaining cheese.
- In a small bowl, stir together the melted butter and breadcrumbs.
- Sprinkle the breadcrumbs over the gratin.
- Note: at this point, you can cover with plastic wrap and refrigerate until ready to bake, up to one day in advance.
- Bake the gratin in the preheated oven for 20-25 minutes, until the breadcrumbs are golden brown. If you are baking this after being in the refrigerator, expect to add about 5-10 minutes to the baking time.