• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Sous Chef
  • Easter
  • Recipes
  • Cookbook
  • Press
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Cookbook
  • Press
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Easter
    • Recipes
    • Cookbook
    • Press
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dinner Recipes

    Roasted Brussels Sprouts Au Gratin with Bacon

    Published: Nov 27, 2019 · Modified: Jul 8, 2021 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Sweet, salty, rich, and smokey, every bite of our Roasted Brussels Sprouts Au Gratin with Bacon is tender and crunchy, making a perfect companion to any holiday meal.

    5 plates with brussels sprout gratin

    The holidays are no time to skimp and this dish is no exception. Starting with a thick base of perfectly caramelized brussels sprouts, our gratin is made with heavy cream, loads of cheese, and of course, bacon. And the only thing better than bacon is more bacon, so we've topped off our brussels sprout gratin with a crispy topping of breadcrumbs and even more bacon.

    Marble board with sliced brussels sprouts  with knife and next to package of bacon and rolled piece of bacon in a small bowl

    Bacon is always a good idea, and when paired with Brussels sprouts they’re an incredible duo that complements one another adding richness and smokiness. It's a flavor combination we use often, whether simply sauteed together, roasted, or in our favorite Brussels Sprout Caesar Salad.

    But with the colder than-normal fall, we found ourselves craving something a little warmer and a little more comforting: Enter our Roasted Brussels Sprouts au Gratin with Bacon.

    What is Au Gratin?

    Au gratin is a French cooking technique in which a breadcrumb and/or cheese topping is browned under a broiler or baked. The classic and most common preparation is Potatoes Au Gratin, however, it can be made using pretty much any vegetable.

    Ingredients to make brussels sprout au gratin

    Ingredient List

    Brussels sprouts, bacon, cheese (gruyere or cheddar), Parmesan, olive oil, heavy cream, garlic, bread crumbs, butter, sea salt and freshly ground pepper.

    How to Make Our Roasted Brussels Sprouts Au Gratin

    Step One | Roast the Brussels Sprouts

    Preheat your oven to 425° F and clean the brussels sprouts.

    How to Buy and Clean Brussels Sprouts

    When shopping for brussels sprouts the freshest ones will still be attached to the stock, but if they are loose, looked for tightly wrapped leaves with very little to no yellowing. They should have a fragrant herbaceous smell.

    To clean them, trim the bottom and remove any loose leaves. Place them in a bowl of cold water and allow them to sit for a few minutes. They aren't a dirty vegetable but this will remove any dust that may have collected during their travels. Once clean, place them in a colander to dry or pat them dry with a clean towel.

    Roasted brussels sprouts in a baking pan

    How to Roast Brussels Sprouts

    Brussels sprouts have a sweet nutty flavour and to help accentuate these characteristics we start by roasting the brussels sprouts. Cut the sprouts in half lengthwise and place them in a 9 by 13-inch casserole dish. Drizzle with a couple of tablespoons of olive oil and a liberal sprinkling of salt and pepper. Toss and arrange the brussels sprouts in the pan. To get good caramelization on the sprouts we arrange the sprouts on the bottom of the casserole cut side down in a single layer, and the top brussels sprouts with the cut side facing up. Roast the brussels sprouts in the oven for 30 minutes or until the cut side is browned but the sprouts still vibrant green.

    Step Two | Prepare the Bacon

    While the brussels sprouts are roasting cook the bacon in a frying pan. You will need about 10 to 12 slices of bacon and can either fry them in one batch or two. If you prefer a perfectly evenly cooked bacon that's super crisp, cook in two batches. Cooking in one batch will give you different textures, which we prefer for this recipe. Once the bacon is cooked how you like, transfer to a paper towel-lined bowl or plate to remove excess grease.

    Once the bacon is cool enough to handle, chop it as finely as possible and place in a bowl. There should be about ¾ cup of bacon bits.

    Step Three | Make the Gratin Mixture and Breadcrumb Topping

    For the gratin mixture, in a medium bowl, mix together 2 cups of grated cheese, ½ cup grated Parmesan, 1 ½ cups heavy cream, ½ cup of the chopped bacon and 2 cloves of finely minced garlic. Season lightly with sea salt and freshly ground pepper and set aside.

    bowl with gratin mixture being held above baking pan of roasted brussels sprouts

    For the bread crumb topping, in a separate bowl add 1 ½ cups breadcrumbs, remaining ¼ cups of Parmesan and bacon, and ¼ cup butter. Mash the mixture together to form and crisp type topping and set aside.

    Step Four | Assemble the Brussels Sprouts Au Gratin

    Once the Brussels sprouts are roasted, remove them from the oven and top with the gratin mixture. Toss everything together until all the ingredients are evenly distributed.

    roasted brussels sprouts with gratin mixture

    Make it Beautiful: For a more elegant presentation, after mixing the brussels sprouts with the gratin mixture, turn the top layer of brussels sprouts so the caramelized side is facing up before adding the breadcrumb topping.

    White roasting pan with gratin ready to be baked

    Step Five | Top and Bake the Gratin

    Sprinkle the breadcrumb topping over the Brussels sprouts allowing some of them to peak through. Place in the oven and bake an additional 15 to 20 minutes, until the cheese is bubbling, and the breadcrumb topping is browned and crisp.

    Gratin on a cutting board being served on a plate.

    Recipe Card

    Hands shown serving brussels sprout gratin from roasting pan set on wooden board

    Roasted Brussels Sprouts Au Gratin with Bacon

    5 from 3 votes
    Philip Lago and Mystique Mattai
    Sweet, salty, rich and smokey, every bite of our Roasted Brussels Sprouts Au Gratin with Bacon is tender and crunchy, making a perfect companion to any cool weather or holiday meal.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins

    Ingredients
      

    • 2 lbs brussels sprouts
    • 2 tablespoon olive oil
    • sea salt and freshly ground pepper
    • 8 oz bacon
    • 2 cups grated Gruyere cheese
    • ¾ cup grated Parmesan cheese
    • 2 cloves garlic finely minced
    • 1 ½ cups heavy cream
    • 1 ½ cups breadcrumbs
    • ¼ cup salted butter room temperature

    Instructions
     

    • Preheat your oven to 425° F.
    • Clean, trim and cut the brussels sprouts in half lengthwise. Place in a 9 by 13-inch roasting pan and toss with olive oil, plus sea salt and pepper to taste. 
    • Arrange the brussels sprouts so the bottom layer of sprouts are cut side down and the top layer of sprouts are cut side up (this is give them nice caramelization). Place in the oven and roast for about 30 minutes, until the flesh is golden browned and almost fork tender.
    • While the brussels sprouts are roasting cook the bacon in a frying pan, until cooked through and crisp. Transfer to a paper towel-lined bowl or plate to remove excess grease. Once the bacon is cool enough to handle, chop it as finely as possible and place in a bowl, then set aside. 
    • For the gratin mixture, in a medium bowl, mix together gruyere cheese, ½ cup grated Parmesan, cream, ½ cup of the chopped bacon and garlic. Season lightly with sea salt and freshly ground pepper and set aside.
    • For the breadcrumb topping, combine breadcrumbs, remaining Parmesan and bacon, and butter in a medium bowl until it forms a crisp type topping and set aside.
    • Once the brussels sprouts are roasted, remove them from the oven and top with the gratin mixture. Toss everything together until all the ingredients are evenly distributed.
    • Sprinkle the breadcrumb topping over the brussels sprouts allowing some of them to peak through. Place in the oven and bake an additional 15 to 20 minutes, until the cheese is bubbling, and the breadcrumb topping is browned and crisp.

    Recipe Notes

    • For a more elegant presentation, after mixing the brussels sprouts with the gratin mixture, turn the top layer of brussels sprouts so the caramelized side is facing up before adding the breadcrumb topping.

    Nutrition

    Calories: 797kcal | Carbohydrates: 27g | Protein: 21g | Fat: 69g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 546mg | Potassium: 557mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2082IU | Vitamin C: 97mg | Calcium: 554mg | Iron: 3mg

    Additional Information

    Course: food and drink, sides
    Cuisine: Canadian, French, north american
    Servings: 8 servings
    Calories: 797
    Tried this recipe?Leave a comment and let us know!

    More Unique Dinner Recipes

    • Crispy homemade chicken tenders with hot honey and ranch on parchment paper.
      Hot Honey Chicken Tenders
    • bacon green beans in a casserole dish.
      Bacon Green Beans
    • butternut squash chicken soup in a bowl with a spoon.
      Butternut Squash Chicken Soup
    • twice baked mashed potatoes in a casserole dish with ingredients around it.
      Twice Baked Mashed Potatoes

    Reader Interactions

    Comments

    1. Vanessa says

      December 04, 2019 at 1:20 am

      Brussel sprouts, cheese and bacon - how can you go wrong? Sounds delicious! The photography is also beautiful!5 stars

      Reply
      • Chef Sous Chef says

        December 04, 2019 at 2:19 pm

        Thanks, Vanessa. We love the combination of flavours and agree, tough to go wrong when bacon's involved.

        Reply
    2. Bernice M Hill says

      December 03, 2019 at 6:57 pm

      Bacon and Brussels Sprouts! Hold on....new holiday side dish coming up. I wonder if the Brussels sprouts haters in the family will approve?5 stars

      Reply
      • Chef Sous Chef says

        December 04, 2019 at 2:19 pm

        Oh, I'm sure they will 😉

        Reply
    3. Colleen says

      December 03, 2019 at 2:44 pm

      I'm always on the hunt for new ways with sprouts and these are sure to be a hit at our house. Thanks for sharing!5 stars

      Reply
      • Chef Sous Chef says

        December 04, 2019 at 2:18 pm

        I know, us too! We love Brussels Sprouts but it can be hard to figure out new ways to use them.

        Reply
    5 from 3 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, we're Philip and Mystique.

    We're home cooks, cookbook authors, and contributors to Flavour Network. Here you'll find a mix of unique recipes and fusion food mashups that are fresh, flavorful, and diverse.

    LEARN MORE

    Easter Recipes

    • bacon green beans in a casserole dish.
      Bacon Green Beans
    • twice baked mashed potatoes in a casserole dish with ingredients around it.
      Twice Baked Mashed Potatoes
    • thanksgiving chicken with sage and rosemary around it.
      Thanksgiving Chicken with Sage and Rosemary
    • carrot and butternut squash soup in a bowl topped with pumpkin seeds surrounded by ingredients.
      Carrot and Butternut Squash Soup
    • lemon créme brûlée topped with blueberries and blackberries cracked open with a spoon.
      Lemon Crème Brûlée
    • fried cod fish sandwich (homemade filet-o-fish) on a table.
      Fried Cod Fish Sandwich
    Easter Recipes

    We Wrote a Cookbook!

    Mindful cooking to make every meal an experience.

    GRAB YOUR COPY

    Popular Recipes

    • A slice of Neapolitan-style big mac pizza with wood fired crust on a white plate topped with lettuce, pickles, onions and big mac sauce.
      Big Mac Pizza
    • 4 slices of heirloom tomatoes, grape tomatoes, small leaves, and spoonful of burrata cheese on a grey plate with antique serving spoon.
      Burrata Caprese Salad
    • Gnocchi in lemon cream sauce in a white pasta bowl on a marble table topped with basil and lemon.
      One-Pot Gnocchi with Creamy Lemon Sauce and Basil
    • Grilled BBQ Jerk Chicken Sandwich on a sesame seed bun with grilled pineapple and coleslaw
      Grilled Jerk Chicken Sandwiches with Grilled Pineapple
    • a bowl of butternut squash gnocchi topped with black pepper.
      Butternut Squash Gnocchi
    • Two sausage, egg and cheese breakfast sandwich on an english muffin stacked on top of each other with yolk running down.
      Egg and Sausage Breakfast Sandwich
    Popular Recipes

    Footer

    ↑ BACK TO TOP

    Ready to diversify your inbox?

      Chef Sous Chef

      About
      Recipe Index
      Cookbook
      In the Press
      Privacy Policy
      Accessibility Policy
      Contact

      Recipes

      Fusion Food Recipes
      Date Night Recipes
      Dessert Recipes
      Sandwich Recipes
      Salad Recipes
      Pasta Recipes
      Soup Recipes

      Chef Sous Chef Logo with Tagline
      • Instagram
      • YouTube
      • Pinterest

      Disclaimer: If you purchase items through affiliate links, Chef Sous Chef Inc. may receive a commission.
      Copyright © 2018-2025 Chef Sous Chef Inc.

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required

      Recipe Ratings without Comment

      Something went wrong. Please try again.