Creamy Parmesan Brussel Sprouts Gratin with Bacon

The aroma of roasting Brussels sprouts mingled with the rich scent of bacon sizzling on the stove can make anybody stop in their tracks. This creamy Parmesan Brussels Sprouts Gratin with Bacon is the kind of dish that feels like a warm hug—comforting and rewarding, yet sophisticated enough to bring a hint of elegance to your dinner table. I first encountered this recipe at a friends’ gathering, and the blend of flavors left such an impression that I knew I had to give it a spin in my own kitchen.

Whether it’s a weeknight dinner or a special occasion, this gratin strikes the perfect balance between indulgence and nutrition. After all, Brussels sprouts have a bit of a bad reputation, but when prepared this way, they transform into something that brings joy to even the most reluctant veggie eaters. Let’s dive into why this dish should be on your menu and how it comes together.

What makes this recipe special

Why cook this creamy delight tonight? For one, the flavor combination is truly irresistible. The crispy bacon adds a salty crunch that contrasts beautifully with the creamy sauce, while the Parmesan lends an earthy richness that rounds it all out. Each bite combines that luxurious creaminess with the slight bitterness of the Brussels sprouts, creating a well-balanced dish that feels decadent.

But beyond the flavor is the texture. The baking process creates a golden, bubbling top layer that invites you to dive in. And let’s be honest, if you’re serving this at a gathering, you’ll be hard-pressed to save leftovers. Each scoop offers a delightful blend of creamy sauce and tender sprouts with just enough crispy bits to keep things interesting. Plus, this dish makes a fantastic side or even a light main dish, leaving everyone satisfied yet not weighed down.

Gather these ingredients

Here’s what you’ll need to make this delightful dish:

• 1 ½ pounds Brussels sprouts: Look for firm, bright green sprouts without blemishes. If you can find them, small ones are sweeter and cook more evenly.
• 6 slices diced bacon: Opt for good-quality, thick-cut bacon for better texture and flavor. You could also try turkey bacon for a lighter alternative, though it won’t provide quite the same richness.
• 2 tablespoons butter: This adds a lush mouthfeel to the sauce. You can swap this for olive oil for a dairy-free option.
• 2 tablespoons all-purpose flour: Essential for thickening your creamy sauce. If you prefer a gluten-free version, cornstarch works too.
• 1 teaspoon salt: Always use kosher salt if available; it offers the best flavor without being overwhelming.
• ½ teaspoon freshly ground black pepper: Freshly ground is key here; it really brightens the dish.
• 2 cups whipping cream (or half and half): The creaminess transforms this dish into something special. Half and half can lighten it up a bit if you prefer.
• ½ cup grated Parmesan cheese: Look for fresh grated to get all that flavorful goodness, but the pre-packaged stuff will work in a pinch.
• 1 cup shredded mozzarella cheese: This creates that bubbly, delicious topping. Feel free to experiment with other cheeses like Gruyère for a nutty flavor.

How this recipe comes together

Ready to dive in? Here’s a straightforward guide to creating this warm dish:

1. Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 7 minutes. This step softens them without losing their vibrant green color. After the time is up, plunge them into an ice bath to halt cooking. Drain well and set aside.
2. In a medium-sized saucepan, cook the diced bacon over medium heat for about 4-5 minutes until crisp. Remove with a slotted spoon and let drain on a paper towel-lined plate, leaving the grease in the pan. This is the good stuff—flavor that will sneak its way into the sauce.
3. Preheat your oven to 350°F. Now, layer the Brussels sprouts in the bottom of a 9 x 13-inch baking pan or large skillet—this is where they’ll soak in all that creamy goodness.
4. In the same pan used for the bacon (don’t waste that flavor), melt the butter over medium heat. Add the flour, salt, and pepper. Whisk it together for about 1-2 minutes until it’s smooth. This is the start of our beautiful sauce.
5. Slowly whisk in the cream and Parmesan cheese, stirring until it thickens slightly—this should take about 3-5 minutes. As it thickens, a wonderful aroma will fill your kitchen.
6. Pour the creamy sauce over the Brussels sprouts, ensuring they are nicely coated, then sprinkle the crispy bacon over the top.
7. Finish with the shredded mozzarella cheese. I always say, the more cheese, the better—let it get nice and bubbly.
8. Pop the dish into the oven and bake for 20-25 minutes or until golden and bubbly. You’ll know it’s done when that lovely top turns a lovely golden brown—no one can resist diving in at this point.

How I like to serve this

When serving this gratin, I suggest pairing it with something bright to cut through the richness. A simple green salad with a tangy vinaigrette does wonders. If you want to elevate it further, try adding a roasted chicken alongside or some grilled fish to round out the meal. And maybe some crusty bread to soak up the creamy sauce—that’s a well-rounded dinner that satisfies!

How to store and freeze

If you happen to have leftovers, you’re in for a treat the next day as the flavors only deepen. Store it in an airtight container in the fridge for up to three days, or freeze it for up to a month. Just make sure it’s completely cooled before placing it in the freezer—it’ll keep the texture nice when you’re ready to reheat.

When reheating, a low oven temperature or microwave will do. You might want to splash a little cream or milk on top before reheating if it seems thick, to keep it creamy.

A few things worth knowing

Before you start, here are a few tips to keep in mind:

• Don’t skip the blanching step! It makes all the difference in achieving perfectly tender Brussels sprouts without losing their color.
• For a heartier version, consider adding sautéed mushrooms or spinach into the baking dish before pouring over the sauce.
• If you’re feeling adventurous, a sprinkle of nutmeg or a dash of hot sauce can add unexpected depth to the cream sauce.

Ways to make it your own

Want to switch things up a bit? Here are a few variations to try:

• Add Nuts: Chopped walnuts or pecans can give a lovely crunch and flavor contrast.
• Substitute Cheeses: Experiment with aged cheddar or fontina for different flavors.
• Spice it Up: A dash of cayenne pepper in the sauce can add a surprising kick.

Ingredients

• 1 ½ pounds Brussels sprouts
• 6 slices diced bacon
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups whipping cream (or half and half)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Directions to follow

1. In a large pot, bring salted water to a boil. Blanch Brussels sprouts for 7 minutes. Transfer to an ice bath, then drain.
2. Cook diced bacon in a medium saucepan until crisp. Set aside on a paper towel.
3. Preheat oven to 350°F. Place blanched Brussels sprouts in the bottom of a baking dish.
4. Melt butter in the same pan used for bacon. Add flour, salt, and pepper, whisking for a couple of minutes.
5. Whisk in cream and Parmesan cheese until slightly thickened.
6. Pour the sauce over the Brussels sprouts. Top with bacon and mozzarella cheese.
7. Bake for 20-25 minutes until golden and bubbly.

Your questions answered

• Can I use frozen Brussels sprouts? Fresh is best, but if you have frozen, just make sure to thaw and drain them well.
• Is this dish gluten-free? You can make it gluten-free by swapping the flour for cornstarch, but the sauce may have a different feel.
• Can I prepare this in advance? Yes, you can assemble the dish up to a day in advance and bake it right before serving.
• What’s the best way to reheat? Low and slow in the oven or a quick zap in the microwave, just be careful not to overheat.
• How do I make this ahead of time? Prep the Brussels sprouts and the sauce separately, and combine just before baking.

The kitchen is a space for creativity, connection, and nourishment, and making this Creamy Parmesan Brussels Sprouts Gratin with Bacon is a wonderful way to infuse your home with warmth and flavor. I hope you give it a try, make it your own, and share your experiences. I would love to hear how it turns out for you—cooking is best when shared!

Creamy Parmesan Brussels Sprouts Gratin with Bacon

This creamy Parmesan Brussels Sprouts Gratin with Bacon is a comforting and elegant dish that transforms Brussels sprouts into a delicious, warm dish perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Side Dish

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main ingredients

• 1.5 pounds Brussels sprouts Look for firm, bright green sprouts without blemishes.
• 6 slices diced bacon Opt for good-quality, thick-cut bacon for better texture.
• 2 tablespoons butter You can swap this for olive oil for a dairy-free option.
• 2 tablespoons all-purpose flour Essential for thickening your creamy sauce; cornstarch works for gluten-free.
• 1 teaspoon salt Always use kosher salt if available.
• 0.5 teaspoon freshly ground black pepper Freshly ground is key for flavor.
• 2 cups whipping cream Or half and half for a lighter version.
• 0.5 cup grated Parmesan cheese Fresh grated is recommended.
• 1 cup shredded mozzarella cheese Feel free to experiment with other cheeses.

Instructions

 

Preparation

• Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 7 minutes. Plunge them into an ice bath to halt cooking and then drain well.
• In a medium-sized saucepan, cook the diced bacon over medium heat for 4-5 minutes until crisp. Remove with a slotted spoon and let drain on a paper towel-lined plate.
• Preheat your oven to 350°F. Layer the Brussels sprouts in the bottom of a baking pan.
• In the same pan used for the bacon, melt the butter over medium heat. Add the flour, salt, and pepper, whisking for 1-2 minutes until smooth.
• Slowly whisk in the cream and Parmesan cheese, stirring until it thickens slightly, about 3-5 minutes.
• Pour the creamy sauce over the Brussels sprouts, ensuring they are coated, then sprinkle the crispy bacon over the top.
• Finish with the shredded mozzarella cheese and bake for 20-25 minutes or until golden and bubbly.

Notes

Pairs well with a simple green salad or a roasted chicken. Store leftovers in an airtight container for up to three days, or freeze for a month.

Keyword Bacon, Brussels Sprouts, Creamy, Gratin, Parmesan