People usually turn up their noses at the thought of Brussels sprouts, which have gotten a bad reputation of being one of the top vegetables that people refuse to eat.  Even though I am a fan of them, I have found that they have often been poorly blanched and end up soggy or are roasted without much added flavors. However, ever since I started making this recipe, I have gotten many members of my family to give them a try and even inquire about me bringing them back to our next family dinner.

Brussels sprouts have become a staple side at our holiday meals and make an appearance at other times when we are looking for a decadent side. Even if you don't like Brussels sprouts, anything gets better when covered in bacon and cheese... so give them a try! If you are vegetarian you can omit the bacon. If you want to make this side even fancier, you could swap out the bacon for pancetta!

Brussel Sprouts Gratin

  • Prep Time:20 mins
  • Cook Time:50 mins
  • Total Time:1 hr 10 mins
  • Servings:15
  • Medium


  • 2 pounds Brussel sprouts
  • 2/3 package thick cut bacon
  • 8 ounces Gruyere cheese
  • 3 shallots
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/4 cup flour
  • 1/4 teaspoon nutmeg
  • 1 tablespoon dry thyme
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • salt & pepper to taste
Brianna Sutherland
  • Step 1

    Wash the Brussels sprouts and slice them vertically in half. Cover them in olive oil, salt and pepper and place on a baking sheet. Cook for roughly 20 minutes at 350° until slightly roasted.

    Brianna Sutherland
  • Step 2

    Cut the bacon into small bites and place on medium heat until cooked through. Place them on a paper towel to drain the grease and set aside.

    Brianna Sutherland
  • Step 3

    Place butter and sliced shallots in a sauce pan and cook on medium low heat for 3-5 minutes. Add the nutmeg, thyme, and flour. Cook for an additional 2 minutes (this will prevent the sauce from tasting flour-y).

    Brianna Sutherland
  • Step 4

    Set the shallot-flour mixture to low heat, and whisk in the heavy cream and milk. Cook for a few minutes until the mixture thickens. Then add 5 ounces of the shredded Gruyere (I used apple smoked instead of the Swiss to compliment the bacon flavor).

    Brianna Sutherland
  • Step 5

    Mix the roasted Brussels sprouts, bacon and cream sauce in an oven-safe dish. Top with the remaining shredded Gruyere cheese and bake in the oven at 350 for 15-20 minutes and ENJOY!

    Brianna Sutherland

If you enjoyed this recipe, check out these other recipes on the Spoon University site involving Brussels sprouts such as: balsamic Brussels sprouts, roasted Brussels sprouts or honey-sriracha sprouts. As always, if you try out this recipe, send us a picture on Instagram @spoon_bulldogs and let us know how it is!