Creamy Parmesan Brussels Sprouts Gratin with Bacon is a delicious and comforting dish that brings together the rich flavors of creamy cheese and smoky bacon. This recipe is a wonderful way to enjoy Brussels sprouts, making them a favorite even among those who might not usually like vegetables. Baked to perfection, this dish is great for family dinners, holidays, or any gathering where you want to impress your guests.
Why Make This Recipe
This recipe stands out because it combines the healthy benefits of Brussels sprouts with rich, creamy flavors and crispy bacon. The gratin style of cooking provides a satisfying texture, with a crispy top and soft, cheesy bottom. It is simple to prepare and requires minimal ingredients, making it an easy yet impressive side dish. Furthermore, it’s a fantastic way to incorporate vegetables into your meal without sacrificing taste.
How to Make Creamy Parmesan Brussels Sprouts Gratin with Bacon
Ingredients:
- 1 ½ pounds Brussels sprouts
- 6 slices diced bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups whipping cream (or half and half)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Directions:
- In a large pot of boiling water, add 1 ½ pounds of Brussels sprouts and blanch for 7 minutes. After blanching, place them in an ice bath to stop the cooking process. Drain and set aside.
- In a medium saucepan, cook 6 slices of diced bacon for 4-5 minutes or until crisp. Once cooked, remove the bacon and place it on a paper towel-lined plate to absorb excess grease.
- Preheat your oven to 350 degrees Fahrenheit. Add the blanched Brussels sprouts to the bottom of a 9 x 13-inch pan or large skillet.
- In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Whisk in 2 cups of whipping cream and ½ cup of grated Parmesan cheese until the mixture starts to thicken.
- Pour the creamy mixture over the Brussels sprouts. Top with the crispy bacon and 1 cup of shredded mozzarella cheese. Bake for 20-25 minutes or until the top is golden and bubbly.
How to Serve Creamy Parmesan Brussels Sprouts Gratin with Bacon
Serve this creamy gratin hot from the oven, allowing it to cool slightly before serving. It pairs wonderfully with roasted meats, such as chicken or steak, and can also be served as part of a festive holiday meal. You can garnish it with extra Parmesan cheese or fresh herbs for added flavor.
How to Store Creamy Parmesan Brussels Sprouts Gratin with Bacon
To store leftovers, let the dish cool completely and transfer it to an airtight container. You can keep it in the refrigerator for up to 3-5 days. Reheat in the oven or the microwave until warmed through.
Tips to Make Creamy Parmesan Brussels Sprouts Gratin with Bacon
- For extra flavor, consider adding minced garlic or shallots when cooking the bacon.
- Use a mix of cheeses for a richer flavor. You might try adding Gruyère cheese or cheddar along with the mozzarella.
- Make ahead by preparing it to the baking step, then cover and refrigerate. Bake when you are ready to serve.
Variation
You can easily customize this recipe. Try adding sautéed mushrooms or caramelized onions for added depth. For a different twist, replace Brussels sprouts with cauliflower or broccoli.
FAQs
Can I use frozen Brussels sprouts instead of fresh?
Yes, you can use frozen Brussels sprouts. Just make sure to thaw and drain them well before using to avoid excess water in the gratin.
Can I make this dish vegetarian?
Yes! Simply omit the bacon and use vegetable broth instead of whipping cream for a delicious vegetarian version.
How do I know when the gratin is done?
The gratin is done when it is golden brown and bubbly on top. You can also insert a fork into the Brussels sprouts to ensure they are tender.
Creamy Parmesan Brussels Sprouts Gratin with Bacon
Ingredients
Main Ingredients
- 1.5 pounds Brussels sprouts
- 6 slices diced bacon
Sauce Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 cups whipping cream or half and half
- 0.5 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- In a large pot of boiling water, blanch 1 ½ pounds of Brussels sprouts for 7 minutes. After blanching, transfer them to an ice bath to stop the cooking process, then drain and set aside.
- In a medium saucepan, cook 6 slices of diced bacon for 4-5 minutes or until crisp. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease.
- Preheat your oven to 350 degrees Fahrenheit.
Assembly
- Add the blanched Brussels sprouts to the bottom of a 9 x 13-inch pan or large skillet.
- In a small saucepan, melt 2 tablespoons of butter. Add 2 tablespoons of all-purpose flour, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Whisk in 2 cups of whipping cream and ½ cup of grated Parmesan cheese until the mixture starts to thicken.
- Pour the creamy mixture over the Brussels sprouts. Top with the crispy bacon and 1 cup of shredded mozzarella cheese.
Baking
- Bake for 20-25 minutes or until the top is golden and bubbly.
