If you’re looking for a dish that perfectly balances comfort food with fresh, vibrant vegetables, this Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe is an absolute winner. It’s a creamy, cheesy celebration of Brussels sprouts, elevated by the smoky crunch of bacon and the sharp tang of Parmesan and cheddar cheeses. This gratin isn’t just a side—it’s a showstopper that brings warmth and richness to any table, transforming humble Brussels sprouts into an irresistible crowd-pleaser.
Ingredients You’ll Need
Whipping up this Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe requires just a handful of simple ingredients, each playing a vital role in building the layers of flavor and texture. From fresh Brussels sprouts for that bright and tender bite to a luscious cheese sauce that wraps everything in creamy goodness, every item is essential.
- Brussels sprouts (1½ pounds): Trimmed and halved for easy cooking and perfectly tender bites.
- Salted butter (3 tablespoons): Adds richness and helps create a silky roux for the sauce.
- All-purpose flour (3 tablespoons): Thickens the sauce to a smooth, creamy consistency.
- Skim milk (2 cups): Keeps the sauce light yet creamy, allowing the cheese flavors to shine.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing every flavor layer.
- Freshly grated Parmesan cheese (½ cup): Gives a salty, nutty depth to the sauce.
- Cooked bacon (8 slices, crumbled): Provides smoky crunch and savory contrast throughout the gratin.
- Freshly shredded white cheddar cheese (1 cup): Melts beautifully, topping the gratin with sharp, gooey perfection.
How to Make Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe
Step 1: Prepare the Oven and Baking Dish
First things first, preheat your oven to 400°F and grab a 9×13-inch baking pan. Make sure to spray it generously with nonstick spray—this will keep your gratin from sticking and make cleanup a breeze. Setting this up early lets you move smoothly through the recipe.
Step 2: Blanch the Brussels Sprouts
Bring a large pot of salted water to a rolling boil. Toss in all the Brussels sprouts and cook them for about 6 to 7 minutes. You’re looking for a bright green color and a slight softness, but not mushy. This step softens the sprouts and helps them absorb all the wonderful flavors to come. Use a slotted spoon to transfer them carefully into your prepared baking dish.
Step 3: Make the Cheese Sauce Base
While your sprouts are cooking, melt the butter over medium heat in a saucepan. Once melted, whisk in the flour and let it cook for about a minute, stirring constantly. This roux is the foundation for your creamy sauce, and cooking the flour helps avoid any raw flour taste while thickening it up nicely.
Step 4: Add the Milk and Simmer
Slowly whisk in the skim milk, keeping the mixture smooth and lump-free. Bring it to a gentle simmer and cook for 5 to 6 minutes, whisking frequently. The sauce will thicken and take on a velvety texture — exactly what you want to envelop those Brussels sprouts with cheesy goodness.
Step 5: Season and Add Parmesan
Once your sauce is thick and luscious, season it liberally with kosher salt and freshly ground black pepper. Stir in the freshly grated Parmesan cheese so it melts into the sauce, adding that irresistible savory kick that’s so critical to the Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe.
Step 6: Layer with Bacon and Sauce
Sprinkle the crumbled cooked bacon over the parboiled Brussels sprouts in the baking dish, saving some for a final touch. Pour the creamy Parmesan sauce over everything, making sure to coat all the sprouts. This is where the magic really starts to come together, with smoky bacon and cheesy sauce weaving into every bite.
Step 7: Top with Cheddar and Bake
Scatter the shredded white cheddar cheese over the top along with the remaining bacon crumbles. Pop the dish into your preheated oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden. That golden top gives it a deliciously satisfying crust and a hint of toasty flavor.
How to Serve Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe
Garnishes
To elevate your presentation and add an extra pop of flavor, sprinkle chopped fresh parsley or chives over the gratin as soon as it comes out of the oven. A light dusting of extra Parmesan cheese or a few crispy bacon bits can also add a wonderful finishing touch that tantalizes the eyes and taste buds alike.
Side Dishes
This Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe is incredibly versatile. Serve it alongside a perfectly roasted chicken or pair it with a juicy steak for a hearty meal. For a vegetarian-friendly vibe, it also complements grain bowls, quinoa salads, or a simple roasted root vegetable medley.
Creative Ways to Present
Want to impress your guests? Serve the gratin in individual ramekins instead of a large baking dish for a more personalized touch. You can also top with toasted breadcrumbs for an added crunchy element or drizzle a bit of caramelized balsamic glaze to bring a sweet and tangy balance to the creamy, cheesy richness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftovers into an airtight container and refrigerate for up to 3 days. The flavors actually meld beautifully after resting, so the next day’s portions can be even tastier with great convenience.
Freezing
If you want to save this Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe for longer, it freezes well. Use a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the oven at 350°F until warmed through—about 15 to 20 minutes. This will help preserve the creamy texture while keeping the cheese melted and bubbly. Alternatively, use a microwave on medium power for a quicker option, stirring halfway through for even heat.
FAQs
Can I use frozen Brussels sprouts for this gratin?
While fresh Brussels sprouts are preferred for their texture and color, you can use frozen if needed. Be sure to thaw and drain them well before cooking to avoid excess moisture making the gratin watery.
Is it possible to make this dish vegetarian?
Absolutely! Simply omit the bacon, or substitute with plant-based bacon or smoked tempeh for a similar smoky flavor without meat. The cheese sauce alone still makes this a rich and satisfying dish.
Can I use different types of cheese?
Feel free to experiment! Gruyère, mozzarella, or even a sharp gouda can all work beautifully. Just keep in mind that Parmesan and cheddar bring a nice balance of sharpness and depth that complements Brussels sprouts perfectly.
How do I know when the gratin is done baking?
The gratin is ready when the cheese topping is fully melted, bubbly, and starting to turn golden around the edges. This usually takes 10 to 15 minutes, depending on your oven.
Can I prepare the gratin in advance and bake later?
Yes! Assemble the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake straight from the fridge, adding a few extra minutes to the cooking time as needed.
Final Thoughts
This Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe is one of those dishes that wins over skeptics and spoils fans alike. It’s comfort food that feels indulgent without being fussy, showcasing how simple ingredients can come together to create pure magic. I can’t recommend it enough for your next cozy dinner or special occasion—get ready to fall in love with Brussels sprouts all over again!
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Brussels Sprouts Gratin with Parmesan, Bacon, and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Brussels Sprouts Gratin is a comforting and flavorful dish featuring tender Brussels sprouts baked in a creamy Parmesan cheese sauce, topped with crispy bacon and melted cheddar cheese. Perfect as a holiday side or a hearty accompaniment to your favorite main course, this gratin combines the natural earthiness of Brussels sprouts with rich, cheesy indulgence.
Ingredients
Vegetables
- 1½ pounds Brussels sprouts, trimmed and cut in half lengthwise
Sauce
- 3 tablespoons salted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
Toppings
- 8 slices crumbled cooked bacon
- 1 cup freshly shredded white cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C). Spray a 9×13-inch baking pan with nonstick spray and set it aside to prepare for the gratin assembly.
- Boil Brussels sprouts: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 6-7 minutes until they turn bright green and become slightly tender but still retain some firmness. Use a slotted spoon to remove them and transfer to the prepared baking dish.
- Make roux: While the sprouts cook, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux without browning.
- Add milk: Gradually whisk in the skim milk, continuing to whisk constantly to prevent lumps and create a smooth sauce base.
- Simmer sauce: Reduce heat to a low simmer and cook for 5-6 minutes until the sauce thickens and becomes creamy. Stir frequently to avoid scorching.
- Season and cheese: Season the sauce liberally with kosher salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Add bacon: Sprinkle most of the crumbled cooked bacon over the blanched Brussels sprouts in the baking dish, reserving a little bacon for garnish.
- Combine sauce and sprouts: Pour the creamy Parmesan sauce evenly over the Brussels sprouts and bacon, making sure it coats all the pieces thoroughly.
- Add cheddar and garnish: Top the gratin with the shredded white cheddar cheese and the remaining bacon crumbles for extra flavor and texture.
- Bake: Place the gratin in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top. Remove from oven and serve warm.
Notes
- For extra crispiness, you can broil the gratin for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Use freshly grated Parmesan and cheddar cheese for the best melting and flavor.
- Parboiling the Brussels sprouts ensures they remain tender without becoming mushy after baking.
- You can substitute the bacon with a vegetarian alternative to make this dish meat-free.
- Feel free to add a pinch of nutmeg or garlic powder to the sauce for additional depth of flavor.
