Creamy Parmesan Brussel Sprouts Gratin with Bacon

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Creamy Parmesan Brussel Sprouts Gratin with Bacon is cheesy, savory and perfect for your holiday meals. Tender crisp brussels sprouts are smothered in a creamy sauce and topped with cheese and crunchy bacon. It’s sure to be a crowd pleaser.

This splendid side dish will be a crowning fare along with Easy Green Bean Bundles, Jiffy Corn Casserole and The Best Sweet Potato Casserole.

 

Cheesy Creamy Parmesan Brussel Sprouts Gratin with Bacon.

Creamy Parmesan Brussel Sprouts Gratin with Bacon

This super flavorful dish is layered with a creamy cheesy sauce, topped with more cheese and then bacon. All baked to tender perfection. If you have brussels sprout haters in the family, this will make them a believer. It’s just so good.

When you think “au gratin” you think comfort food! Even though this a veggie dish, it’s still full of comfort! Make it for Thanksgiving, or next Tuesday night. Whenever you want to have side dish that steals the show.

Brussel Sprouts Gratin Ingredients

Homey ingredients make for a comfort food recipe to love.

  • Brussels Sprouts: Wash, trim and cut in half.
  • Bacon: Diced or crumbled
  • Butter: Adds creaminess and richness
  • Flour: Thickener for the sauce
  • Salt and Pepper: Add to taste
  • Whipping Cream: Not to be confused with cool whip, may also use half and half.
  • Parmesan Cheese: Grated parmesan cheese works best.
  • Mozzarella Cheese: Shredded

Assembling the Creamy Parmesan Gratin

This is pretty easy to throw together. Perfect for a busy day of cooking

  1. Blanch: In a large pot of boiling water add the brussels sprouts and blanch for 7 minutes. Add them to an ice bath to stop the cooking process. Drain and set aside.
  2. Cook: Cook the bacon and set aside on a paper towel lined plate to drain.
  3. Place: Preheat oven to 350 degrees. Place the brussel sprouts in the bottom of 9×13 pan or a large skillet.
  4. Sauce: In a small saucepan add the butter, flour, salt and pepper. Whisk in the heavy cream, parmesan cheese until it starts to thicken.
  5. Layer: Pour over the brussel sprouts and top with bacon and cheese.
  6. Bake: Bake for 20-25 min till golden and bubbly.

Preparing Brussel Sprouts and cheese sauce for gratin.

Why Blanching?

  • What is it? Blanching is a cooking method in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.
  • Why?  Blanching is a great method to use because it stops enzyme actions which can cause a loss of flavor, color, and texture. Further, it cleanses the surface of dirt and organisms, brightens the color, and helps to prevent loss of vitamins. It’s often used before freezing or canning fruits and vegetables. Besides the added benefits of blanching the brussels in this recipe it also begins the cooking process for the them, which can take a long time to cook..
  • Make it Greener: Add a pinch of baking soda for an even brighter green color.

Layering brussels sprouts, cheese sauce, bacon and cheese in a cast iron skillet.

Tips and Variations for Au Gratin

  • Topping: For a bit of added crunch toast some panko or bread crumbs in butter and put on top.
  • Cheese:  Both parmesan and mozzarella are great in this recipe, but can be substituted. For a different flavor try asiago and gruyere. They pair beautifully with brussels sprouts too.
  • Roasting: If you don’t want to blanch your sprouts, you can pre-roast them as well. Toss the sprouts in oil and roast in oven at 400 for 15-20 min. Then layer as recipe directs.
  • Veggies: If desired swap out the brussels sprouts and use broccoli, cauliflower or carrots. Use a variety of all of them or few of them if you want too.

Cheesy Creamy Parmesan Brussel Sprouts Gratin with Bacon.

More Brussel Sprout Loving Recipes

Brussel Sprouts are a vegetable you either love or hate. But having the right recipe can make all the difference. Try these for taste bud winners.

Creamy Parmesan Brussel Sprouts Gratin with Bacon

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Alyssa Rivers
Servings 6 People

Description

Creamy Parmesan Brussel Sprouts Gratin with Bacon is cheesy, savory and perfect for your holiday meals. Tender crisp brussels sprouts are smothered in a creamy sauce and topped with cheese and crunchy bacon. It's sure to be a crowd pleaser.


Course Side Dish
Cuisine American
Keyword brussel sprouts gratin

Ingredients

  • 1 ½ pounds brussels sprouts
  • 6 slices of bacon diced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cup whipping cream can also use half and half
  • 1/2 cup grated Parmesan cheese divided
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a large pot of boiling water add the brussels spouts and blanch for 7 minutes. Add them to an ice bath to stop the cooking process. Drain and set aside. In a medium saucepan add the bacon and cook for 4-5 minutes or until crisp. Remove and set aside on a paper towel lined plate.

  2. Preheat oven to 350 degrees. Add the brussels spouts to the bottom of a 9x13 inch pan or large skillet.

  3. In a small saucepan add the butter and flour, salt and peper. Whisk in the heavy cream, parmesan cheese until it starts to thicken. Pour over the brussels sprouts and top with bacon and cheese. Bake for 20-25 minutes or until golden and bubbly.


Nutrition Facts

Serves: 6

Calories239kcal (12%)Carbohydrates13g (4%)Protein11g (22%)Fat17g (26%)Saturated Fat8g (40%)Cholesterol39mg (13%)Sodium712mg (30%)Potassium499mg (14%)Fiber4g (16%)Sugar3g (3%)Vitamin A1098IU (22%)Vitamin C96mg (116%)Calcium142mg (14%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Brussel sprouts photo with font lettering over top of it.

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    I made this as a side dish for Christmas dinner. They were a huge hit! My daughter, who doesn’t like vegetables asked me to make this again!

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