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    Home » Recipes » Side Dishes - Vegetables

    By Carol Published: Nov 27, 2019 Modified: Jul 14, 2021 | This post may contain affiliate links. Please read my disclosure.

    Brussels Sprouts Gratin with Brie and Bacon

    Jump to Recipe
    4.78 from 9 votes
    1 hour 15 minutes

    Brussels Sprouts Gratin with Brie and Bacon is a luxurious and elegant side dish that's perfect for any get-together.  Best of all, it's easy to prepare and can be made ahead!

    For more great Brussels sprouts recipes, be sure to check out 25 Brussels Sprouts Recipes that Rock!

    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of gratin with dish at an angle on white distressed background and serving spoon inserted

    Friends, I've got a lovely, lovely side dish to share with you!  I've told you a number of times that I have yet to meet a vegetable I don't like.  However, Brussels sprouts are probably my favorite vegetable of all!

    And yeah, I was a weird kid who actually loved Brussels sprouts--back when Brussels sprouts weren't cool.

    With all that Brussels sprout love I've felt my entire life, I've been neutral and even a bit lukewarm on Brussels sprout gratins or Brussels sprouts with heavy, cheesy sauces.  When paired with any type of sharp cheese except for perhaps a little Parmesan cheese, I've not loved the flavor tussle that takes place.

    With this Brussels Sprouts Gratin with Brie and Bacon, I've managed to work out all those issues for a side dish I love!

    Brie is a soft, cow's milk cheese that although is super-rich, the flavor is mild and satisfying.  Best of all, it melts beautifully!

    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of gratin from a distance on white distressed background with white towel

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • How to make Brussels Sprouts Gratin with Brie and Bacon:
    • Enjoy more Brussels sprouts love with these recipes!
    • Brussels Sprouts Gratin with Brie and Bacon
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    How to make Brussels Sprouts Gratin with Brie and Bacon:

    • Start with 2 pounds of small to medium-sized Brussels sprouts.  Trim any unsightly exterior leaves along with the tough stems.

    Overhead shot of fresh Brussels sprouts in white colander

    • Prepare an ice bath.  An ice bath is simply a bowl of water with ice cubes in it.
    • Bring a pot of water to a boil that has a generous amount of salt in it--2 tablespoons is good.
    • Add the Brussels sprouts and cook for 2 to 3 minutes.  (The time will depend upon the size of the sprouts.)  There should still be some resistance in the center as the sprouts are going to cook again and you don't want them too soft and mushy.
    • Drain and pat dry.

    Overhead shot of cooked Brussels sprouts in white colander

    • Brown some bacon, then make the decadent cheese sauce.  You'll need to remove the rind from the brie which can be a little tricky.  To remove the rind, simply freeze the round of brie for 30 minutes or so and it slices right off!  Here's more information:  How to Remove the Rind from Brie

    Close-up shot of brie cheese sauce in stainless steel saucepan

    • Place the Brussels sprouts and bacon in a gratin-style or other shallow baking pan.

    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of Brussels sprouts and bacon in gratin dish

    • Pour the sauce over the sprouts and bacon and top with breadcrumbs combined with butter and a little Parmesan cheese.

    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of gratin with sauce and breadcrumbs on Brussels sprouts

    • Bake...And baby!  Beautifully, bubbly, smothered in a creamy brie sauce with a crispy, buttery topping!

    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of gratin on white distressed background

    Brussels Sprouts Gratin with Brie and Bacon - Straight-on close-up shot of gratin

    Beautiful!  Creamy!  Elegant!  Luxurious!  Your guests will RAVE!

    Brussels Sprouts Gratin with Brie and Bacon - Close-up straight-on shot of gratin with some spooned out

    Enjoy more Brussels sprouts love with these recipes!

    • Pan-Roasted Brussels Sprouts with Thai Sweet Chili Orange Glaze
    • Roasted Brussels Sprouts with Thai Green Curry Butter
    • Sriracha Sweet Chili Roasted Brussels Sprouts
    • Quick Pickled Brussels Sprouts with Jalapeno
    • Lemon Parmesan Crusted Brussels Sprouts
    • Roasted Brussels Sprouts with Browned Butter and Almonds
    • Cheesy Brussels Sprouts and Wild Rice Casserole
    Brussels Sprouts Gratin with Brie and Bacon - Overhead shot of gratin with dish at an angle on white distressed background and serving spoon inserted

    Brussels Sprouts Gratin with Brie and Bacon

    4.78 from 9 votes
    By: Carol | From A Chef's Kitchen
    Brussels Sprouts Gratin with Brie and Bacon is a decadent and elegant side dish that's perfect for any get-together.  Best of all, it's easy to prepare and can be made ahead!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Side Dishes - Vegetables
    Cuisine French
    Servings 8
    Calories 232 kcal

    Equipment

    • Wusthof Paring Knife Set
    • Saucepan
    • Nonstick Skillet
    • Stainless Steel Mixing Bowls
    • Gratin Baking Dish

    Ingredients
      

    • 3 strips bacon - diced
    • 2 pounds Brussels sprouts - small to medium in size, outside leaves removed and stems trimmed
    • Salt
    • 1 cup heavy cream
    • 1 tablespoon all-purpose flour
    • 1 container (8-ounce) brie cheese - rind removed and cut into ½-inch pieces
    • White pepper - to taste
    • 2 slices butter-flavored bread - such as brioche, coarsely ground
    • 2 tablespoons salted butter - softened
    • ¼ cup freshly grated Parmesan cheese

    Instructions
     

    • Preheat oven to 400 degrees. Lightly butter or oil an oval gratin-style baking dish. (A 7 x 11-inch baking dish also works.)
    • Cook the bacon in a small skillet or saute pan until crispy. Drain on a paper towel-lined plate. Set aside.
    • Prepare an ice bath. Bring a large saucepan of generously salted water (at least 2 tablespoons) to a boil.
    • Carefully drop the Brussels sprouts in and cook for 2-3 minutes or until almost cooked through. (You should be able to easily pierce with a knife but still feel some resistance in the center.) Drain and transfer to the ice bath to cool.
    • Pour the heavy cream into the saucepan and whisk in the all-purpose flour. Bring to a simmer over medium-low heat.
    • Add the cubed brie cheese and whisk until the cheese has melted and the sauce is smooth. Add salt and white pepper to taste.
    • Drain the Brussels sprouts and pat dry on paper towels or a clean kitchen towel. Transfer to the prepared baking dish.
    • Scatter the cooked bacon over the Brussels sprouts.
    • Pour the cheese sauce over the Brussels sprouts and bacon.
    • Combine the butter, breadcrumbs and Parmesan cheese in a small bowl. Mix with your hands until the butter is mixed in and evenly distributed.
    • Scatter over the top of the Brussels sprouts.
    • Bake for 20-25 minutes or until bubbly. Cover with aluminum foil if necessary at about the 15-20 minute mark if breadcrumbs are getting too brown. Serve immediately.

    Notes

    MAKE AHEAD: Can be assembled and refrigerated up to two days before without the topping. Add the topping right before baking. Let stand at room temperature for 30 minutes before baking. You may need to increase the baking time.

    Nutrition

    Serving: 1 | Calories: 232kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 150mg | Potassium: 474mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 97mg | Calcium: 110mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

    More Side Dishes - Vegetables

    • Fried Cabbage with Bacon
    • Roasted Curry Cauliflower Wedges with Cilantro Chutney
    • Instant Pot Artichokes (With Garlic Butter)
    • Roasted Onions (Muffin Pan Method)
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    Categories: Make Ahead and Meal Prep

    Reader Interactions

    Comments

    1. JC says

      December 20, 2022 at 1:54 pm

      4 stars
      The cheese sauce is good. I added extra bacon, had to substitute a mix of Brie and Gouda (because I was short on Brie) and instead of breadcrumbs, I used buttery crackers. I think my Brussels sprouts were too big and not blanched for long enough. Next time, I will quarter them and boil them longer.

      Reply
      • Carol says

        December 20, 2022 at 5:56 pm

        Hi, JC, Thanks so very much! Yes, you can blend cheeses and Brussels sprouts do vary in size. Thanks again for the feedback!

        Reply
    2. Connue says

      November 21, 2022 at 1:19 pm

      I can’t wait to have this dish with our Thanksgiving dinner! My Brussels sprouts are on the large side so I would like to cut them in half. Do you suggest doing that after the ice bath? Have you run into this? Happy Holidays!!!

      Reply
      • Carol says

        November 22, 2022 at 8:12 am

        Hi, Connue, Thanks so much for your question. You could do it before or after--I think you're good either way. Thanks so much, Happy Thanksgiving and hope you enjoy!

        Reply
    3. Douglas says

      October 03, 2022 at 3:49 pm

      The write-up says to boil the sprouts for 6 to 8 minutes, however, the recipe says 2 to 3 minutes. Which is the correct boiling time?

      Reply
      • Carol says

        October 04, 2022 at 2:37 am

        Hi, Douglas, Thanks so much for your question and for catching that! Start with 2-3 minutes. The cooking time is going to depend upon the size of the Brussels sprouts so you want them par-cooked but still some resistance because they will cook again in the gratin. I've made changes to the write-up. Thanks again and especially for reading the write-up!!

        Reply
    4. Joyce says

      July 30, 2021 at 9:25 pm

      How could I change this recipe by using a cheese such as white Cheddar, Monterey jack or Colby etc. Also, could I use regular bread crumbs, fresh crumbs?? I do not want to mess up this beautiful dish but need to know if the choices I mentioned would be suitable. Thank you so much.

      Reply
      • Carol says

        July 31, 2021 at 8:03 am

        Hi, Joyce, Thanks so much for your question! I would go with the Monterey jack first because it has a flavor more similar to Brie and it melts beautifully. Either white Cheddar or Colby will work, but the flavor of those are stronger. If you're okay with that, go with the white Cheddar. The recipe calls for fresh brioche breadcrumbs, so plain fresh breadcrumbs of any sort will work fine. If you use something like panko, combine it with the butter and Parmesan as directed. Thanks so much and hope you enjoy!

        Reply
    5. DaNeera says

      January 01, 2021 at 5:09 pm

      5 stars
      Soooo good and easy! I love this recipe and my sis and I fight over who gets to take the leftovers!

      Reply

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