Smoky Bacon Brussels Sprouts Gratin

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10Made this recipe

Serves: 6-8

Prep Time: 5 Minutes

Cook Time: 35 Minutes


8 ounces thick-sliced bacon

3 tablespoons unsalted butter

1 large shallot, diced

2 cloves garlic, minced

2 pounds Brussels sprouts, trimmed and halved

Kosher salt and freshly ground black pepper, to taste

1 tablespoon stone ground mustard

3/4 cup heavy cream

3/4 cup smoked gouda, shredded

1/4 cup sharp white cheddar, shredded


01Preheat oven to 375 F. Add bacon in single layer to large oven-safe skillet over medium heat. Cook until browned and crisp, about 8 minutes, flipping halfway through. Transfer bacon to towel-lined plate. When cool enough to handle, roughly chop and set aside.
02Drain all but 1 tablespoon bacon fat from skillet and return to medium heat. Add butter and shallot, stirring to scrape up any bacon bits on pan. Add garlic and brussels sprouts and season with salt and pepper to taste. Cook sprouts, stirring occasionally, until tender and starting to brown, about 10 minutes.
03Remove skillet from heat and stir in mustard and heavy cream. Stir in cheeses and bacon until combined. Transfer skillet to oven and bake until cheese is golden brown and bubbling, 15-20 minutes. Remove from oven at let cool 10 minutes before serving.

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.