Brussels Sprouts Gratin

Crisp tender brussels sprouts baked in a rich and creamy cheese sauce, and topped with crispy smoky bacon. This is the perfect holiday side dish recipe!

This Brussels Sprouts Gratin recipe is one of those recipes we have with so many of our family dinners and for holidays like Easter.  We also love easy Easter recipes like my Copycat HoneyBaked Ham and Creamy Baked Mac and Cheese.  This is one of my Side Dishes recipes I know you’ll want to keep on hand!

Brussels sprouts in casserole dish


Growing up, I was definitely not a fan of brussels sprouts.  Probably sounds familiar right?  Sadly, they’re the outcasts of the vegetable world.

As an adult, I’ve been trying new things, and once I tried them roasted on a sheet pan, I realized, I’d been totally missing out.  Sprouts are fantastic!!

But once I tried them this way, sautéed with shallots and garlic, drizzled with cream, smothered in gooey cheese and topped with crispy bacon… I officially fell in LOVE!!

I can’t tell you that these converted my sprout-hating children… although it did convince my daughter to try one, which is a victory in and of itself.

But for any adults… I think these would absolutely convert them to a sprout lover!!

Sprouts in skillet with cheese and bacon


  1. Preheat oven and saute sprouts and shallots.  A lot of gratin recipes don’t call for any sautéing to be done, but I like the added flavor it adds, plus is cuts down on the oven time.  Go ahead and add your seasonings here, so the flavor really develops.
  2. Turn off the heat, add cream.  The reason we remove the pan from the heat before adding the cream is so it doesn’t get heated too much.  Too much heat, too quickly, could potentially curdle the cream – and no one wants that.
  3. Sprinkle with cheeses and bacon and bake.  No need to stir the cheeses in, just sprinkle them evenly over the top.  Bake about 12 minutes, until hot and bubbly.


The part that takes the longest here is prepping your brussels sprouts… sometimes those little buggers can be tedious to prepare.  Especially for this recipe, when you’re going to want about 32 oz of sprouts (2 lbs).


When looking at fresh brussels sprouts, you’ll see a hard little bit of stem at the base.  Take a sharp kitchen knife and carefully trim off that bottom stem.

Remove any loose outer leaves, and slice in half from top to bottom.  Don’t worry if a few other leave fall off during the cooking process.  If the sprouts are giant, go ahead and quarter them.

Spoonful of cheesy brussels sprouts


  • CASSEROLE – if you’d rather not saute the sprouts with the shallots, you can add everything to a casserole dish (9×13 works well).  Bake at 400°F degrees for about 25-30 minutes, until bubbly and hot.
  • BREADCRUMB TOPPING – for a more traditional gratin dish, top these brussels sprouts with 1 cup of panko breadcrumbs that’s mixed with a tablespoon or so of melted butter.
  • CHEESES – if you prefer a different blend of cheeses, feel free to substitute with your favorites.  Parmesan or Swiss are great alternatives.


I love that this recipe can be made ahead of time, which is perfect for the holidays!

To reheat, bake in a 350°F oven, uncovered, until warm throughout, 12-15 minutes.

Brussels sprouts bake on white plate


Leftovers should be refrigerated in an airtight container and consumed within 3 days for best flavor.


I really hope you all give these Cheesy Brussels sprouts with Bacon a try… you definitely won’t regret it!!



Crisp tender brussels sprouts baked in a rich and creamy cheese sauce, and topped with crispy bacon. This is the perfect holiday side dish recipe! #brusselssprouts #brussels #sidedish #easyrecipe #baked #gratin #cheesy #bacon #holiday #lowcarb #keto

Brussels Sprouts Gratin

Crisp tender brussels sprouts baked in a rich and creamy cheese sauce, and topped with crispy bacon.
4.9 from 37 votes
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Servings 8 servings
Calories 311


  • 3 Tbsp butter
  • 1/4 cup sliced shallots - (this was about 2 shallots for me)
  • 2 cloves garlic, minced
  • 32 oz bag of fresh Brussels sprouts, cored and halved - (or equivalent amount of smaller containers)
  • 1/4 tsp kosher salt
  • pinch black pepper
  • 1/4 tsp paprika
  • 3/4 cup heavy cream - (might be labeled as heavy whipping cream)
  • 3/4 cup shredded sharp white cheddar cheese - (freshly grated is best)
  • 1/2 cup shredded Gruyere cheese - (freshly grated is best)
  • 6 slices cooked bacon, crumbled - (or about 1/2 cup bacon bits)
  • minced fresh parsley, for garnish


  • Preheat oven to 375 degrees F.  Add butter to a large oven safe pan or skillet, and heat over MED heat.  Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika.  Saute, stirring occasionally, about 5-8 minutes. 
  • Remove pan from heat, pour in heavy cream.  Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts.  Top with crumbled bacon and bake about 12 minutes, until cheese is melted and bubbly.  
  • Sprinkle with additional black pepper and minced parsley if desired.



  1. If you desire a more browned cheesy top, broil on high for a minute or so after baking.
  2. For a deeper bacon flavor, dice uncooked bacon slices and cook in oven safe pan or skillet until browned and crispy.  Remove with a slotted spoon, add 1 Tbsp butter, and saute Brussels sprouts and shallots as directed.  Continue with recipe. - this adds flavor, but also adds more time to cook
Author The Chunky Chef
Tried this recipe?Mention @the_chunky_chef or tag #thechunkychef!

If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You will have to extrapolate that multiplication to any amounts listed in the instructions.

For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4

Recipe closely adapted from Delish


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Recipe Rating

82 comments on “Brussels Sprouts Gratin”

  1. I took several shortcuts and the result was still delicious.This would make a great Christmas or Thanksgiving side.

  2. My son made this for us, and it was outrageously delicious!

  3. Wow ! … this will be a new traditional side at my house 🏠 … thank you for sharing it 😊

  4. I would be interested in receiving this!!

  5. I love brussels sprouts and I can’t wait to give this recipe a try. I mean can’t go wrong with adding bacon to anything!

  6. I really love how cheesy and creamy this is!! Such an amazing meal!

  7. These were so good! The Brussels sprouts cooked up perfectly and goes so well with the bacon!

  8. What a great side dish to have at any dinner! Love that cheese!

  9. YUM!! This looks SO GOOD!! I can’t wait to try it!

  10. The addition of bacon makes this side dish irresistible! Yum!

  11. This Brussels Sprouts Gratin is seriously making me hungry!

  12. Just when I thought I couldn’t love Brussels Sprouts more… Look at all of that cheesy goodness!!

  13. Great recipe. We love this. But I use corn beef instead of bacon also mushrooms to. Hey y’all enjoy!!!’

  14. Made these last night turned out excellent a really great dish easy to prep and prepare

  15. I just made this for Christmas dinner.  I used frozen brussels sprouts – I defrosted them the day before to get rid of any excess water- and they were delicious!  I had many many side dishes – but this one was the most popular.  

  16. Hi – Would it be possible to use frozen brussels sprouts?  I live in Tunisia and fresh brussels sprouts are hard to find.  

  17. Would this recipe reheat ok it made ahead?

    • I’ve not tested making this dish that way, so I can’t guarantee the results, but I think that would work alright. I would probably do a test recipe (maybe 1/2 the recipe), and try it your way and see how it turns out 🙂

  18. Can I do the first step ahead of time, then pop it in the oven when I’m ready? Thinking of ways to simplify cooking the whole holiday meal.

    • I’ve not tested making this dish that way, so I can’t guarantee the results, but I think that would work alright. I would probably do a test recipe (maybe 1/2 the recipe), and try it your way and see how it turns out 🙂

  19. I made this for my wife a couple of months ago and it was so delicious I’m making it for a Christmas Party we are having. Awesome dish!

  20. This dish is amazing! I followed the exact recipe. I’ve loved brussel sprouts my whole life but my 38 year old brother has hated them for his entire life. I always make a new dish every year for thanksgiving and this was it! My brother got everything on the table but skipped the brussel sprouts. Once he cleared his plate, I grabbed the serving spoon and scooped up a bite size amount and dropped it on his plate and said, just try it. He of course, waited til my back was turned to try it. Next thing I know, he’s over at the table scooping out more lol. It completely shocked everyone but I think he was actually shocked the most!! So, even if you dont like them, this dish will surprise you.

  21. Made this EXACTLY as written. It was absolutely delicious!!! I doubled the recipe by sauteeing 2 batches of the brussel sprouts, shallots, and garlic – adding each batch to a 13X9 baking dish. Then I continued with Step 2, adding everything right into the casserole dish. I took it to a potluck where it was cleaned out and received rave reviews!

  22. My wife made this . I was amazed how good it tasted. It’s my first time to eat Brussels spouts an I’m 55. WOW 

  23. Can you use mozzarella cheese instead?

  24. I noticed in the video you used scallions, not shallots. Was that a typo? I already cut all my shallots and then watched your video. Have you done it with both? Which one was better? Thanks.

  25. Wow. I made this for a friend. It is fabulous! We love Brussels sprouts,and now we love them even more! Thanks for this recipe. Once the sprouts are trimmed, everything (almost) goes in the pot. Salute and then add the cream, the cheese, and bake.

  26. So amazing I would make this over and over I didn’t have any gruyere cheese so I use Swiss instead still amazing!!

  27. I was wondering if you thought I could cook the brussel sprouts, bacon, shallots and garlic the night before and put the rest of it together the next day before I bake it? Or even put it all together the night before?

  28. Made this with the Honey, Ginger and Garlic Roasted Pork Tenderlion! My boyfriend loved the meal!!! These were the best brussel sprouts I’ve ever had!!!!
    Both recipes were easy and delicious!!!!!

  29. This was my first time making brussel sprouts. I used sharp white cheddar and colby jack cheese because that’s what I had. Left out the shallots. This was wonderful! 10 out of 5 stars. Thanks for sharing. I’ll be looking at your other recipies. 😊

  30. Has anyone tried this in a slow cooker?

  31. Hello, so if im doing meal prep for the week. Will this recipe spoil before the week is up? How long can this last in the refrigerator? Thanks

  32. I made this with about 16-oz of Brussel Sprouts because that was all I had. Used the full amounts of both cheeses, bacon, garlic and scallions. We LOVE all of those, LOL!! It turned out soo yummy 😋😋😋
    Will definitely be on a regular rotation here 😉😁🤩🤗

  33. Are the nutritional values for the entire dish or per serving? If per serving what’s the size? Thanks!

  34. This is a wonderful dish.  “Google a shallot”  – really?????  You totally rock, chunky chef.

  35. My husband has never liked Brussels sprouts, but a friend sent me this recipe and said I must try it.  Even picky eaters will love it!  Since it’s just the two of us, I halved the recipe.  Made it exactly as written and we both loved it!!  There was plenty left over, so the full recipe will make a big pan.  This one is a definite keeper!  If you think you don’t like Brussel sprouts, try this one, it will change your mind.

  36. This was outstanding! I didn’t have any papeika and used jack cheese instead of guyere, yet it was very delicious. Will make again but try adding some burger and/or chirizo.

  37. I brought this for the family Thanksgiving with the idea I would come home with most of it. Well to my surprise they ate it all, even the little kids. So it’s my go to veggie dish for every event. Can’t wait to take it to a pot luck. 

  38. Hey there, while I love brussel sprouts my family is adamantly against them (not stopping me from bringing them to every holiday dinner!) this recipe looks delicious but I don’t want to leave them with no veggies if they still refuse to eat them (their loss=my gain!) so I was thinking about adding another veggie to this, do you think asparagus or broccoli would work in this recipe too? Thanks! 

  39. Approximately how many servings is this recipe? I want to make for Thanksgiving and wondering if I need to double it? It looks delicious!

  40. Are the nutrition facts per serving or in total?

    Thank You so much! Looks delicious

  41. Made this tonight a bit differently and perhaps more economically.

    The economical part: when we’re going to chop up the bacon anyway, we use bacon “ends and pieces” for cooking – they cost less, are easier to handle and taste just as good as sliced bacon. We usually have an assortment of cheese ends lounging in the frig which, though hard and funny looking, are perfect for grating into a cooked recipe. Tonight we used some blue cheese, smoked gouda and sharp cheddar. At our local green grocer we found big bags of (again slightly funny looking) brussel sprouts and crimini mushrooms on sale for 99 cents per bag. As these were going to be chopped in halves or quarters and baked, it didn’t matter that they weren’t visually.perfect. Didn’t have shallots handy, but found a drowsy looking quarter of a white onion lounging in the frig veg drawer, so chopped it up in place of the shallots. As to how we made the recipe “a bit differently” Instead of cooking the bacon, and then removing it from the pan, we started on med heat cooked the bacon and butter for about three minutes, then threw in the chopped onion for another minute, then the brussel sprouts, salt, pepper and paprika for 4 minutes and then the mushrooms for a couple more minutes. Removed from heat, stirred in some half and half (didn’t have cream) and topped the concoction with our grated cheeses into which we’d mixed a hefty half cup of panko bread crumbs. Baked for 22 minutes at 375. Result: a total yum! Thanks for posting your recipe – it got us off on our dinner adventure. 😀

  42. Can you tell me how much this recipe yields, I’d like to make if for around 12 people. Thanks. 🙂

  43. This recipe was so easy! The finished product looked close to the photo, they were so good!! Tgey will definitely be on rotation at my house!

  44. Let me just say, this’ll is the first time I have ever had or made Brussels sprouts & these we’re so yummy! It’s so easy to make & I never changed a thing, made exactly as the recipe was written.will make again and again. The sauce will go good on anything!

  45. Hi I wanted to ask if you knew how many carbs are in this dish?

  46. Pingback: 72 Low Carb Keto Skillet Recipes - My Productive Backyard

  47. Hi there, I’m making this dish for Christmas tomorrow, and I was wondering if I could transfer the spouts to a casserole dish after sautéing them in my skillet, and before adding the cream and cheese ??

  48. Made this for thanksgiving dinner and it was a hit. I had to substitute Asiago cheese for the gruyere since it was what I had. Definitely a keeper.

  49. Would frozen brussel sprouts work?

  50. I still dont see the whole label for the nutritional value if this meal.

    • Hi Caroline. I don’t provide the entire nutrition label, as I’m not a nutritionist and don’t want to give anyone false information. You can easily copy the ingredients into your favorite online nutritional calculator for the full results.

  51. Thanks! Recipes great!

  52. The video uses green onions, not shallots. Google what a shallot is.

    I made something almost identical to this for Thanksgiving last year. It was a huge hit!

    • Hi Cheryl 🙂 Yeah, I know exactly what a shallot is, thanks though. There was a miscommunication between myself and the video production company that made the video. The recipe works either way… so there’s no need to be rude. Glad your version was a hit!

      • I was gonna say it looked like scallions and not shallots… if both work ok, Which would be preferred. It looks fantastic! Hubs loves his brussels sprouts. Me – I like bacon and cheese – so it’s a compromise os sorts!

        • Thanks Joanie 🙂 Yeah the video production company is located in Australia, and over there, shallots are basically green onions. Shallots are what I prefer… sounds like a great win-win for you and your husband!

  53. This looks deelish! Garlic is listed on the ingredients, but no mention of it after that?

  54. How do you think this would do,cooking it and eating it at a covered dish lunch a couple hours later ? I woul keep it heated.

  55. Once again, I’ve felt in love with your recipe. All of the ingredients match perfectly. I’m looking for some recipes so that I can add more veggie in my little boy’s daily meals. So, thank you so so much!
    P/s: Your photos are always gorgeous!

  56. For the parents who struggle to make their kids eat Brussels sprouts… THIS IS PERFECT!

  57. My kids (and husband!) would definitely be more likely to have brussels sprouts especially with this recipe! What a great combination of flavors you have going on!

  58. This is exactly how I want my brussels sprouts! Delicious!

  59. I don’t think I became a fan of Brussels sprouts until I was on my own and cooking in my own kitchen!! Yes, béchamel sauce is not that hard to put together, but this idea you have for them is quite delectable and so tempting!!

  60. My husband loves brussels sprouts and has been trying to get me to like them too. I’ll definitely be making these because adding cheese and bacon sounds like a perfect way to convert me to loving them!

  61. This looks so incredible!

    Growing up, my dad was never one for much vegetables outside canned green beans and corn, so I thought salad was a fancy, special treat – ha! But there’s something so magical about roasting veggies that make them really shine – and the cheese and bacon?! Oh yes, please.

  62. How could anyone not like brussels sprouts when they look like this?! Holy yum!