A simple brussels sprout gratin with crispy bacon, shallots and lots of white cheddar cheese. Perfect side dish to your weeknight or holiday dinner.
Looking for one more side dish to complete your holiday meal? I’ve got the one.
A creamy, cheesy, bacon-y, Brussels sprout-y gratin complete with a crispy buttery breadcrumb topping. Pffffffffffffewwwwwwwwwwww (y).
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 deliriously good thing. Remember this recipe? 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.
Bring a pot of salted water to a boil.
Meanwhile prep a little over a pound of sprouts. Aren’t they cute?? Remove the dark, tough outer leaves and trim off the thick ends.
Once the water is at a rapid boil…
…add in the Brussels sprouts.
Cook the sprouts for 8 minutes.
They will turn a bright green and be tender yet still a little firm.
Drain the sprouts into a colander set into your sink and wipe out the pan with paper towel.
Slice 4 strips of bacon lengthwise and dice into 1/2 inch pieces.
…and dice up a shallot.
Add the bacon and shallot to the pan and cook until the bacon is crispy and the shallots are soft and edges are golden.
Drop a 1/2 tablespoon of butter in a casserole dish…
… and generously grease.
Grate up about 3/4 cup of sharp white cheddar cheese.
Halve the sprouts…
Place them into the buttered dish, sprinkle with salt and pepper…
Sprinkle the crispy bacon and onions over top…
Pour a half cup of heavy cream over all that deliciousness…
Top with that cheddah…
Sprinkle a 1/2 cup of Panko bread crumbs over the cheese and dot the top of the whole thing with butter. Bake at 350 for 20 minutes or until bubbly and golden brown.
It’s super simple. Super cheesy. Super good. And you KNOW I’m all about those crispy edges. And the bacon. Duh.
I don’t think my pictures capture the creaminess of this gratin… but I swear to you it’s there.
White Cheddar, Bacon + Brussels Sprout Gratin
A simple brussels sprout dish with crispy bacon, shallots and lots of white cheddar cheese.
Yield: 4 to 6
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
1 to 1-1/4 pounds fresh Brussels Sprouts, trimmed
4 strips Bacon, diced
1 shallot, diced
Salt and Pepper
1/2 cup Heavy Cream
3/4 cup grated Sharp White Cheddar Cheese
1/2 cup Panko Bread Crumbs
2 tablespoons Butter, divided
Lightly grease a 2-quart oven-safe baking dish.
Bring a large saucepan of salted water to a boil. Add in the trimmed sprouts and cook for 8 minutes. Drain and cut in half.
Wipe out the skillet and add in the bacon and shallots. Cook until the bacon is the crispy and the shallots are soft with golden edges. Use a slotted spoon and transfer to a plate.
Place the halved Brussels sprouts in the buttered baking dish, sprinkle with salt and pepper and scatter the bacon and shallots over top. Next, pour in the cream, top with the grated cheddar and breadcrumbs. Dot with remaining tablespoon and a half of butter and bake in preheated 350 degree oven for 20 minutes, or until bubbly and golden.