A small batch recipe for a creamy, cheesy Brussels Sprouts Gratin with crispy bacon! This recipe takes about 40 minutes to make, and makes 2-3 servings.
Brussels sprouts are one of my favorite vegetables. They’re absolutely delicious when roasted, or awesome when shredded and eaten raw in a salad (like this raw shredded brussels sprouts & shrimp salad). But they’re especially good when paired with bacon and baked beneath a crispy, cheesy crust … just like this au gratin recipe. 🙂
This is a small batch recipe that makes two hearty servings. If you need to double or triple the recipe, there is a slider bar in the recipe card that helps with those conversions! This recipe is absolutely packed with flavor, and it is especially good as a side dish companion to grilled proteins. (Think steak, chicken, or pork.)
- 2 strips Bacon, chopped into ½” pieces
- 8 oz. fresh Brussels Sprouts, ends trimmed and discarded, sprouts thinly sliced – this was about 2 cups of whole brussels sprouts before shredding (as seen in the ingredient photo)
- 2 tbsp. finely chopped Shallot
- 1 clove Garlic, minced
- ⅛ tsp. Nutmeg
- ¼ tsp. Mustard Powder
- 1 Lemon wedge, about 1 tsp. lemon juice
- ¼ cup Vegetable Broth
- ⅓ cup Heavy Cream
- 3/4 cup shredded Gruyere, divided
- ¼ cup grated Parmesan
- Salt + Pepper, to taste
How to Thinly Slice Brussels Sprouts
First, cut the knobby end off of each brussels sprout and discard. Rotate the brussels sprout so the flat end (the end you just cut off) is flat against the cutting board. (This way the brussels sprout is set and won’t move around.) Thinly slice the brussels sprout with a sharp knife. If the end you’re holding gets too small, flip the brussels sprout so the new flat side (so the side you’ve been slicing), is flat against the cutting board, then carefully finish slicing.
Most grocery stores carry bagged shredded brussels sprouts, and that is a great option if you prefer to not slice brussels sprouts by hand. I recommend using six ounces of shredded brussels sprouts if you go this route!
If you prefer a vegetarian version of this recipe, omit the bacon and use 1 tablespoon of olive oil instead! I recommend adding 1/2 teaspoon of smoked paprika (if you have some on hand) to add a little smoky flavor to the dish, too.
This is a great side dish to serve alongside a variety of grilled proteins: steak, chicken, and pork are all fantastic with brussels sprouts. Even if you think you’re not a brussels sprouts fan, I implore you to give this recipe a shot! The combination of bacon and brussels sprouts is magical, and when mixed they’re combined with the other flavors in this recipe, it’s truly delicious.
How to Make Brussels Sprouts Gratin with Bacon
- Preheat the oven to 400 F.
- Cook the chopped bacon in a small cast iron skillet over medium heat until crispy.
- While the bacon is cooking, cut the tough stem ends off of the brussels sprouts and discard. Thinly slice (shred) the brussels sprouts with a sharp knife or mandoline. (see photos below)
- Once the bacon is crispy, turn the heat underneath the pan to medium-low, and use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving the rendered bacon fat in the pan. Set aside.
- Stir the shallots into the remaining bacon fat in the pan and cook until the shallots are softened and slightly browned, about 2-3 minutes. Add garlic, and cook for 30 seconds.
- Add the thinly sliced (or shredded) brussels sprouts to the skillet. Cook, stirring frequently, for about 3-4 minutes until they’re tender. Sprinkle in the nutmeg, mustard powder, and a pinch of salt and cook for another 3-4 minutes, still stirring frequently so the brussels sprouts all cook evenly and become super tender.
- Stir in the vegetable stock and cook for 1-2 minutes until mostly absorbed. Stir in heavy cream and cook for another 2-3 minutes until slightly absorbed.
- Turn off the heat from under the pan. Stir in 1/2 cup of shredded gruyere cheese, followed by the chopped bacon, a squeeze of fresh lemon, a pinch of salt, and a good crack of fresh black pepper until fully combined.
- Sprinkle remaining gruyere cheese and Parmesan cheese over the top.
- Transfer the skillet to the oven and cook at 400 F for 8-10 minutes until the cheese is melty on top. Broil under “high” for 2-3 minutes until the cheese starts to bubble and brown. Allow to cool briefly, then serve warm!
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