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!
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!
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.
- 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 6-8 minutes. 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.
- 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
- Place the Brussels sprouts and bacon in a gratin-style or other shallow baking pan.
- Pour the sauce over the sprouts and bacon and top with breadcrumbs combined with butter and a little Parmesan cheese.
- Bake…And baby! Beautifully, bubbly, smothered in a creamy brie sauce with a crispy, buttery topping!
Beautiful! Creamy! Elegant! Luxurious! Your guests will RAVE!
Helpful tools and equipment to make Brussels Sprouts Gratin with Brie and Bacon (Affiliate Links):
- 3 strips bacon, diced
- 2 pounds small to medium Brussels sprouts, outside leaves removed and stems trimmed
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 (8-ounce) container brie cheese, rind removed and cut into 1/2-inch pieces
- White pepper, to taste
- 2 slices butter-flavored bread (such as brioche), coarsely ground
- 2 tablespoons salted butter, softened
- 1/4 cup freshly grated Parmesan cheese
- 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 6-8 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.
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.
Amount Per Serving Calories 218 Total Fat 20g Saturated Fat 12g Trans Fat 1g Unsaturated Fat 7g Cholesterol 59mg Sodium 300mg Carbohydrates 5g Net Carbohydrates 0g Fiber 1g Sugar 1g Sugar Alcohols 0g Protein 5g