Brussels Sprouts Au Gratin with Bacon
Creamy, cheesy Brussels sprouts baked with crispy bacon—perfect as a cozy side dish or hearty casserole.
Serves: 4–6
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45–50 minutes
Ingredients
1½ lb (700 g) Brussels sprouts, trimmed & halved
6 slices bacon, chopped
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
½ cup whole milk
1 teaspoon Dijon mustard (optional but recommended)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon nutmeg (optional)
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella or Gruyère cheese
¼ cup grated Parmesan cheese
Optional garnish: chopped parsley or chives
Instructions
Preheat oven
Preheat your oven to 190°C / 375°F. Lightly grease a baking dish.
Cook the Brussels sprouts
Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 5–6 minutes until just tender.
Drain well and set aside.
Cook the bacon
In a large skillet over medium heat, cook chopped bacon until crispy.
Remove bacon and set aside, leaving about 1 tablespoon bacon fat in the pan.
Make the cream sauce
Add butter to the skillet with bacon fat.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in cream and milk, then add Dijon mustard, salt, pepper, and nutmeg.
Simmer gently for 3–4 minutes until slightly thickened.
Add cheese
Lower heat and stir in cheddar and mozzarella until melted and smooth.
Assemble the dish
Place Brussels sprouts in the baking dish.
Pour cheese sauce evenly over them.
Sprinkle cooked bacon and Parmesan cheese on top.
Bake
Bake uncovered for 25–30 minutes, until bubbly and golden on top.
Rest & serve
Let rest for 5 minutes before serving. Garnish if desired.
Tips & Variations
Add sautéed onions or mushrooms for extra flavor
Swap bacon for turkey bacon if preferred
For extra crunch, top with crushed pork rinds or almond flour (low carb option)
Perfect with roasted chicken, steak, or as a holiday side
