Description
Cheesy Brussels Sprouts with Gruyere & Bacon is a decadent, crowd-pleasing side dish that transforms simple Brussels sprouts into a bubbly, creamy, and savory casserole. Crisp bacon and nutty Gruyere cheese elevate these roasted sprouts with irresistible flavors and a golden, gooey finish—perfect for holidays or any cozy dinner.
Ingredients
Units
Scale
For the Brussels Sprouts
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon olive oil
- Salt and black pepper, to taste
For the Bacon & Mixture
- 6 slices bacon, chopped
- 1 small yellow onion, diced
- 2 cloves garlic, minced
For the Cheese Sauce
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon ground nutmeg
- 1 cup Gruyere cheese, shredded (plus extra for topping)
- 1/2 cup Parmesan cheese, grated
Instructions
- Prep and Roast the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, season with salt and pepper, and arrange them cut-side down on a large baking sheet. Roast for 20-25 minutes, or until golden and just tender.
- Cook the Bacon Mixture: Meanwhile, in a large oven-safe skillet over medium heat, cook the bacon pieces until crisp. Remove with a slotted spoon and set aside. Drain off excess fat, leaving about 1 tablespoon in the pan. Add diced onion and cook for 3-4 minutes until soft, then add garlic and sauté for another minute until fragrant.
- Make the Cheese Sauce: Pour in cream and milk, stirring to scrape up any browned bits. Add Dijon mustard and nutmeg, then simmer for 2-3 minutes. Reduce the heat to low and whisk in Gruyere and Parmesan cheese until smooth and melted.
- Combine and Assemble: Add the roasted Brussels sprouts and half the cooked bacon to the cheese sauce, tossing gently to coat. If not using an oven-safe skillet, transfer the mixture to a lightly greased 2-quart baking dish. Top evenly with reserved bacon and extra shredded Gruyere.
- Bake and Serve: Bake at 400°F for 10-15 minutes, until the cheese is bubbly and the top is golden. For extra browning, broil for 1-2 minutes. Let cool slightly before serving.
Notes
- You can substitute Gruyere with Swiss or sharp white cheddar if desired.
- For a vegetarian version, omit the bacon and sauté the onions in olive oil or butter.
- To make ahead, assemble up to baking and refrigerate, then bake just before serving.
- Add a pinch of red pepper flakes for a little heat.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
