Brussel Sprouts Gratin

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Your Perfect Holiday Side Dish!

I can almost promise you won’t hear anymore complaints about brussel sprouts after serving your family and guests this creamy, cheesy brussel sprouts gratin made with crispy bacon, fresh parmesan cheese, gruyere and a spice you might not expect! The perfect side dish to any holiday or just a special dinner.

Canadian Thanksgiving is coming up this weekend and I’m always looking for ways to add greens into the occasion. Considering a traditional Thanksgiving dinner is anything but, turkey of course, lots of root vegetables and bread, definitely not short on carbs.

Where I always try to make even just a small Thanksgiving dinner for the three of us, this year we’re having more family join us! So that means a big ol turkey…and lots of sides!

With our little guy and his cousins, there will be 5 kids and I’m thinking at some point I’ll have to post an update to this blog post at let you all know how these brussel sprouts went over with the kids 😉 My mother in-law and I definitely approved when we tried them out the first time I recipe tested them but kids are always more honest I find, especially when it comes to critiquing food, lol.

Tips for Making These Brussel Sprouts

  • Make sure you trim the ends off of your brussel sprouts and any undesirable outside leaves before steaming them
  • Whether you’re steaming the brussel sprouts on your stove top or steaming them in your Instant Pot – Try not to over cook them! Only a couple minutes will do until they are tender otherwise they’ll get quite mushy
  • I prefer to cook my bacon separately in oven because I like it nice and evenly cooked and crisp but you can use whichever method you like!
  • You’ll want to mix everything in a bowl with a large spoon so it’s all well coated before you transfer it to your oven proof dish
  • You’re going to want to bake them for roughly 20 minutes, until the sauce is bubbly and they are cooked through and then turn your oven to broil on 350F for an additional 5 minutes. Keep an eye on them, you don’t want to burn the top!


The ultimate secret weapon to this dish aside from the cream, the bacon and the cheese surprisingly! It adds such a great flavour and cuts through that bitterness brussel sprouts sometimes have. So as weird as it might sound – ADD IT! You won’t regret it!


Brussel Sprouts Gratin

Creamy, cheesy, melty goodness with crisp bacon. These Brussel Sprouts Gratin are sure to convince even the biggest sceptic and make the perfect side dish to any holiday meal or just a special dinner!

  • Author: Tanya Bates
  • Prep Time: 20 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings


  • 1 1/2 Lbs Brussel Sprouts
  • 5 Pieces of Cooked Bacon, Diced
  • 1/2 Cup of Heavy Cream
  • 3/4 Cup of Shredded Gruyere
  • 1/4 Cup of Shredded Parmesan Cheese (not the grated kind)
  • 2 Tbsp of Bread Crumbs (I used Gluten Free)
  • 1/2 Tsp of Sea Salt
  • 1/4 Tsp of Cracked Black Pepper
  • 1/4 Tsp of Ground Nutmeg


  1. Pre cook your bacon in your preferred method. I like to bake mine on a baking sheet at 375F (time varies on thickness but mine took about 15 minutes) Remove and dice
  2. Steam brussel sprouts slightly either in a pot with a steam basket for 5 minutes or until tender, or they can be steamed in the Instant Pot as well for 3 minutes on the steam function with a quick release of the steam
  3. Make sure oven is preheated to 375F
  4. In a large bowl combine brussel sprouts, add salt and pepper, nutmeg and stir to combine, grate in Parmesan reserving some for the top, heavy cream, bacon reserving a few pieces for the top, and 1/2 cup of the gruyere reserving the rest for the top, toss to combine
  5. Transfer brussel sprouts to a cast iron pan or oven proof dish and add remaining parmesan and gruyere, and sprinkle bread crumbs on top
  6. Place in the oven and allow to bake for 15-20 minutes, and set to broil for the remaining 5 minutes or until top in golden brown and slightly crisp
  7. Remove and serve in dish with some extra grate Parm and cracked black pepper

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This Post Has 2 Comments

  1. This is a genius way to prepare Brussel sprouts! I’m trying to add lots of greens to our Thanksgiving meal too, and I actually picked up some Brussels too! While I don’t have all the other ingredients to make this gratin today, I’m definitely making it in the near future! The added bacon and cheese sounds delicious, and I’m so curious about the nutmeg! Happy Thanksgiving to you and your family Tanya!

    1. There’s just something about the nutmeg with the cream and the gruyere! I’m glad I’m not the only trying to fit greens in Leanne!

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