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Creamy Brussels Sprouts Gratin with Bacon and Parmesan

Brussels sprouts gratin with bacon gets baked in a creamy Parmesan sauce until bubbling beneath a golden panko topping. Blanching the sprouts first keeps them bright green and tender in this comforting side dish.
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Prep Time 10 minutes
Cook Time 41 minutes
Resting time 10 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts and bacon
  • 1 Nonstick cooking spray
  • 6 oz bacon chopped
  • 1.5 lb Brussels sprouts trimmed and halved
For the sauce
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1.5 cup whole milk
  • 0.5 cup heavy cream
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup Parmesan cheese finely grated, divided
For the topping
  • 0.5 cup panko breadcrumbs

Equipment

  • 1 9-inch square baking dish
  • 1 12-inch skillet

Method
 

Prepare the Brussels sprouts and bacon
  1. Heat the oven to 375°F.
  2. Coat a 9-inch square baking dish with nonstick cooking spray.
  3. Cook the bacon in a 12-inch skillet over medium heat for 8–10 minutes, stirring occasionally, until crisp.
  4. Transfer the bacon to a paper towel-lined plate and wipe the skillet clean.
  5. Bring a large pot of water to a boil.
  6. Add the Brussels sprouts and cook for 4–5 minutes until bright green and just tender.
  7. Drain the Brussels sprouts well.
Make the sauce
  1. Melt the butter in the skillet over medium heat.
  2. Stir in the flour and cook for 1 minute.
  3. Gradually whisk in the milk and heavy cream.
  4. Bring the sauce to a gentle simmer and cook for 3–5 minutes, whisking, until thick enough to coat the back of a spoon.
  5. Stir in the salt, pepper, and 3/4 cup of the Parmesan until the cheese is melted.
Assemble and bake
  1. Arrange the Brussels sprouts and bacon in the prepared dish.
  2. Pour the sauce over them and gently toss to coat.
  3. Sprinkle the panko and remaining 1/4 cup Parmesan evenly over the top.
  4. Bake for 20–25 minutes until the sauce is bubbling and the topping is golden brown.
  5. Let the gratin rest for 10 minutes before serving.

Notes

For a smooth sauce, whisk the milk and cream in gradually. Refrigerate leftovers for up to 3 days; freezing is not recommended because the creamy sauce can separate. For a gluten-free version, use gluten-free flour and panko.