This Easy Brussels Sprouts Gratin with Bacon is the perfect holiday side dish that’s creamy and indulgent, and easy to make with fresh or frozen veggies!
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I can hardly believe that the holiday season is practically upon us already! Next week is American Thanksgiving and since we Canadians celebrate Thanksgiving in October, we’re more than ready for the Christmas season. If you know me you’ll know I love a good side dish, especially during the holidays, and this Easy Brussels Sprouts Gratin with Bacon is one of my favourites!
I absolutely love Brussels sprouts and they’re one of my favourite vegetables, which you’d know if you’ve been a reader of The Busy Baker for any length of time. I’ve already shared a few of my favourite Brussels sprouts recipes with you already, like these Brussels Sprouts with Caramelized Onions and Cranberries, this Brussels Sprouts Salad with Creamy Bacon Dressing, and my all time favourite weeknight side dish – these Easy Roasted Brussels Sprouts. and this Easy Brussels Sprouts Gratin with Bacon is my favourite indulgent way to enjoy this delicious vegetable!
One of the best things about this recipe, in my opinion, is that you can use Brussels sprouts fresh from the produce section or frozen Brussels sprouts. Because we live in an area of the world where we get produce that’s mainly in-season I can’t always get fresh Brussels sprouts when I want them. If you’re making this recipe with fresh Brussels sprouts, be sure to parboil or lightly steam them first. If you’re making it with frozen Brussels sprouts, simply thaw and follow the recipe as directed!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite way to enjoy Brussels Sprouts? I’d love to know!
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Looking for more recipes for holiday entertaining? You’ll LOVE these:
Easy Brussels Sprouts Gratin with Bacon
- 8 slices bacon
- 4 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1/3 cup dry white wine
- 2 1/2 cups milk
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 cup parmesan cheese freshly grated
- a pinch of nutmeg
- salt and pepper (to taste)
- 1 kilo Brussels Sprouts (fresh or frozen, thawed, about 2 pounds)
- 1 cup panko breadcrumbs
- 2 tablespoons bacon fat (reserved)
- Preheat your oven to 375 degrees Fahrenheit.
- In a large oven-safe skillet (cast iron is best) over medium heat, cook the bacon just until barely crisp. Remove the bacon to a plate.
- Remove the bacon fat from the pan and reserve it in a bowl.
- If using fresh Brussels sprouts, slice them in half and parboil them in some water for about 3 minutes or until bright green and just barely soft. If using frozen Brussels sprouts, let them thaw in the fridge overnight or run them under some hot water to thaw completely before using. If possible, slice them in half.
- Add the butter to the pan and when it's bubbly, add the flour and whisk to combine.
- Toast the flour and butter mixture for about 1 minute, stirring constantly, and add the wine.
- Whisk the flour mixture and wine together until combined (about 1 minute) and then slowly add the milk about 2 tablespoons at a time, whisking constantly.
- Continue whisking and turn the heat to medium low as the mixture bubbles.
- Add the cheeses one at a time and continue whisking as they melt into the sauce.
- Add the nutmeg and salt and pepper (to taste).
- Add the Brussels sprouts and stir well to combine.
- Crumble the bacon and stir it in too. Turn off the heat under the pan and smooth out the top of the mixture.
- In a bowl, combine the panko breadcrumbs with about 2 tablespoons of the warm (liquid) bacon fat. Sprinkle the breadcrumb mixture over the top of the creamy Brussels Sprouts mixture to form a crust.
- Bake for about 25-30 minutes at 375 degrees Fahrenheit or until the sauce is bubbly and the crust is golden brown.