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+ servings

Brussels Sprouts and Bacon Gratin

Print Recipe
A creamy Brussels sprouts gratin, complete with bacon and a crunchy bread crumb topping.
Course Side Dish
Cuisine American
Prep Time 20 mins
Cook Time 45 mins
Resting time 15 mins
Total Time 1 hr 20 mins
Servings 8 servings
Calories 372
Author Michelle


For the Brussels Sprouts:

  • 2 pounds Brussels sprouts
  • 6 ounces bacon cut into ¼-inch dice
  • 2 tablespoons unsalted butter melted
  • ¾ teaspoon salt
  • Fresh ground pepper
  • 1 cup + 2 tablespoons heavy cream

For the Topping:

  • 1 cup plain bread crumbs
  • 6 tablespoons grated Parmesan cheese
  • 3 tablespoons unsalted butter melted
  • ½ teaspoon salt
  • ½ teaspoon ground pepper


  • Preheat oven to 425 degrees F and adjust oven rack to high position. Remove the outer leaf layers of the Brussels sprouts, slice off the stem ends, and then halve them lengthwise.
  • In a medium bowl, toss together the Brussels sprouts, bacon, melted butter, salt and pepper. Arrange in a single layer in a 9x13-inch baking dish. Bake for 25 minutes, stirring twice during cooking.
  • Meanwhile, toss together all of the ingredients for the topping in a small bowl; set aside.
  • Remove the pan from the oven and pour the cream over top of the Brussels sprouts; use a spoon to toss together, ensuring all of the sprouts are coated in cream. Arrange them again in a single layer in the pan. Sprinkle the topping evenly over the top of the Brussels sprouts. Return to the oven for an additional 15-20 minutes, until the cream is bubbling and the topping is golden brown. Let rest for 15 minutes before serving.


Nutritional values are based on one serving


Calories: 372kcal | Carbohydrates: 21g | Protein: 10g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 700mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1550IU | Vitamin C: 96.6mg | Calcium: 135mg | Iron: 2.4mg