Brussels Sprout and Bacon Gratin
Transform your next dinner into a show-stopping side dish with this indulgent Brussels Sprout and Bacon Gratin. Packed with caramelized Brussels sprouts, crispy bacon, and a luxuriously creamy cheddar-Parmesan cheese sauce, this dish strikes the perfect balance of savory and cheesy goodness. The golden, crunchy panko breadcrumb topping adds an irresistible texture, making every bite a delightful combination of creamy and crisp. Perfect for holidays, potlucks, or a special family dinner, this easy-to-prepare gratin recipe takes humble Brussels sprouts to gourmet heights. With a prep time of just 20 minutes and bold, satisfying flavors, this dish is destined to become a crowd favorite.
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Recipe Information
Ingredients
- 600 grams Brussels sprouts
- 150 grams Bacon
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 480 milliliters Milk
- 150 grams Sharp cheddar cheese, shredded
- 50 grams Parmesan cheese, grated
- 60 grams Panko breadcrumbs
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg (optional)
Instructions
Preheat your oven to 200°C (400°F). Grease a 9x13-inch baking dish and set aside.
Trim the ends of the Brussels sprouts, remove any rough outer leaves, and cut them in half lengthwise.
In a large pan over medium heat, cook the chopped bacon until crispy. Transfer the bacon to a paper towel-lined plate and set aside. Reserve 1 tablespoon of the bacon fat in the pan.
Toss the Brussels sprouts with the reserved bacon fat, olive oil, 1/2 teaspoon of salt, and black pepper. Spread them on a baking sheet in an even layer and roast in the oven for 15 minutes or until caramelized.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly whisk in the milk and continue cooking, stirring constantly, until the sauce thickens, about 5 minutes.
Remove the saucepan from heat and stir in 100 grams of the shredded cheddar cheese, all of the Parmesan cheese, 1/2 teaspoon of salt, and nutmeg (if using). Mix until smooth and fully melted.
Remove the roasted Brussels sprouts from the oven and transfer them to the prepared baking dish. Sprinkle the cooked bacon on top.
Pour the cheese sauce evenly over the Brussels sprouts and bacon, ensuring every piece is coated.
In a small bowl, mix the breadcrumbs with 50 grams of shredded cheddar cheese and 1 tablespoon of olive oil. Sprinkle this mixture on top of the gratin.
Bake in the preheated oven for 15-20 minutes, or until the topping is golden brown and the cheese sauce is bubbling.
Remove from the oven and let the gratin rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 42.7 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 2463 mg | 189% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
