Home Kitchen Brussels Sprout Gratin

A creamy, cheesy, bacon-y, brussels sprout gratin complete with a crispy buttery breadcrumb topping.

You can’t deny how good that sounds. Unless you don’t like brussels sprouts. BUT even still, anything mixed with bacon and cooked in cream and cheese is bound to be a good thing, right? Remember this method? Remember how it turned my sprout-hating-father into a changed sprout-lover?? It can happen!

Besides a glorious side dish for pretty much anything it also makes an excellent lunch. I am not kidding. I made this on a Wednesday afternoon, it was snowing and I was sitting on the couch with the casserole dish nestled like a baby in my lap and a fork in each my hand. Shameless.

For this Brussels Sprout Gratin Set out:

• bacon
• shallot
• kosher salt
• brussels sprouts
• freshly ground black pepper
• heavy cream
• cheese
• panko breadcrumbs
• dried parsley

First bring a pot of salted water to a boil.

Meanwhile, in a sauté pan, add 4 slices chopped bacon and 1 medium shallot with a little olive oil and pinch of salt.

While both of those are going, prep 1-1/4 pounds of sprouts by removing the dark, tough outer leaves.

Once the water is at a rapid boil add in the brussels sprouts. You’re going to want to partially cook the sprouts, so set a timer for 8 minutes. They will turn a bright green and be tender yet still a little firm.

Once the 8 minutes are up, drain the brussels sprouts into a colander set into your sink and rinse with cold water to stop the cooking.

Also, once the bacon is crispy and the shallots are soft and edges are golden, remove the skillet off of the heat.

Preheat oven to 400℉ (or 200℃).

Transfer the brussels sprouts to a cutting board. Trim off the ends and slice.

Lay half of the sliced brussels and top with half of the sautéed shallot and bacon and season with a little salt and pepper. Then repeat.

Pour 2/3 cup of heavy cream over top.

Top with 6 ounces shredded cheese.

Lastly sprinkle a 1/2 cup of Panko breadcrumbs.

It’s truly simple. Truly cheesy. Especially good. And you KNOW I’m all about those crispy edges. And the bacon. Duh.

My pictures do not capture the creaminess of this brussels sprout gratin, however I swear to you it’s there.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!