Creamy Parmesan Brussels Sprouts Gratin with Bacon
A delicious and comforting dish that combines the rich flavors of creamy cheese and smoky bacon with tender Brussels sprouts, baked to perfection.
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.
Notes
To store leftovers, let the dish cool completely and transfer it to an airtight container. Refrigerate for up to 3-5 days. Reheat in the oven or microwave until warmed through.