This simple Brussels Sprout Gratin has crispy bacon, tender shallots and lots of white cheddar cheese. Perfect side dish to your weeknight or holiday dinner.
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 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.
To Make This Brussels Sprout Gratin You Will Need:
- kosher salt
- brussels sprouts
- freshly ground black pepper
- heavy cream
- 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 super simple. Super cheesy. Super 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.
Brussels Sprout Gratin
- 1¼ pounds fresh brussels sprouts, tough outer leaves removed
- 1 teaspoon olive oil
- 4 slices center cut bacon, diced
- 1 medium shallot, diced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2/3 cup heavy cream
- 6 ounces grated sharp white cheddar cheese
- 1/2 cup panko breadcrumbs
- Preheat oven to 400℉ (or 200℃).
- Bring a pot of salted water to a boil.
- Meanwhile, add olive oil to a saute pan along with the bacon and shallots. Cook, stirring occasionally until the bacon is crispy and the shallots are soft with golden edges. Remove off of the heat.
- Add in the brussels sprouts to the boiling water and cook for 8 minutes. Drain into a colander set into your sink and rinse with cold water. Transfer to a cutting board, trim the ends ends and slice vertically.
- Place the half of the sliced brussels sprouts and half of the bacon and shallots into the baking dish, season with a small pinch or two salt and freshly ground black pepper. Repeat this with the remaining brussels and bacon, shallots, salt and pepper.
- Pour the cream over the brussels sprouts and bacon, top with the grated cheese and then with breadcrumbs. Sprinkle with a little dried parsley and freshly ground black pepepr.
- Bake on the middle rack of your preheated oven for 20 minutes, or until bubbly and golden brown on top.
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