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Bacon & Brussels Sprout GratinBacon & Brussels Sprout Gratin

Bacon & Brussels Sprout Gratin

This Bacon and Brussels Sprouts Gratin is a MUST-make for a large gathering or family meal. Just cook the Brussels sprouts and the only thing left to do is assemble and bake!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Bacon & Brussels Sprouts Gratin
Bacon & Brussels Sprout Gratin
Prep Time15 Minutes
Servings8
Cook Time40 Minutes
Ingredients
6 slices thick-cut bacon
30 ounces (~8 cups) Brussels sprouts, roughly chopped/shredded*
2 cloves garlic
½ teaspoon salt
1 ½ cups Gruyère cheese, divided
1 ½ cups heavy cream
2 tablespoons butter, melted
¾ cup breadcrumbs
Directions
  1. Heat the oven to 400º F.
  2. In a large skillet, cook the bacon over medium-high heat until crispy.
  3. Transfer the bacon to paper towels to drain, leaving the grease.
  4. Add the Brussels sprouts to the pan and cook until slightly softened, about 5 minutes.
  5. Add the garlic and salt and cook for another minute.
  6. Chop up the cooked bacon and toss it with the Brussels sprouts.
  7. Add 1 cup of the Gruyère cheese.
  8. Transfer the mixture to a greased baking dish measuring 9 x 13 inches.
  9. Drizzle the mixture with the heavy cream and sprinkle the remaining cheese over the top.
  10. In a small bowl, stir together the melted butter and breadcrumbs.
  11. Sprinkle the breadcrumbs over the gratin. Note: at this point you can cover the gratin with plastic wrap and refrigerate it until ready to bake, up to one day in advance.
  12. Bake the gratin in the heated oven until the breadcrumbs are golden brown, 20-25 minutes. If you’re baking this after it has been in the refrigerator, expect to add about 5 minutes to the baking time.
15 minutes
Prep Time
40 minutes
Cook Time
8
Servings

Directions

  1. Heat the oven to 400º F.
  2. In a large skillet, cook the bacon over medium-high heat until crispy.
  3. Transfer the bacon to paper towels to drain, leaving the grease.
  4. Add the Brussels sprouts to the pan and cook until slightly softened, about 5 minutes.
  5. Add the garlic and salt and cook for another minute.
  6. Chop up the cooked bacon and toss it with the Brussels sprouts.
  7. Add 1 cup of the Gruyère cheese.
  8. Transfer the mixture to a greased baking dish measuring 9 x 13 inches.
  9. Drizzle the mixture with the heavy cream and sprinkle the remaining cheese over the top.
  10. In a small bowl, stir together the melted butter and breadcrumbs.
  11. Sprinkle the breadcrumbs over the gratin. Note: at this point you can cover the gratin with plastic wrap and refrigerate it until ready to bake, up to one day in advance.
  12. Bake the gratin in the heated oven until the breadcrumbs are golden brown, 20-25 minutes. If you’re baking this after it has been in the refrigerator, expect to add about 5 minutes to the baking time.