Think Brussels sprouts aren’t your thing? This dish might just change your mind. Tender sprouts are nestled in a rich, creamy Gruyere cheese sauce, then baked until bubbling and golden. The smoky crunch of thick-cut bacon takes the flavor to another level, while shallots bring a gentle sweetness. This comforting side dish works perfectly for holiday dinners, yet it’s so irresistible you’ll want to make it all year round.
YIELD
4 servings
PREP TIME
30 Min
COOK TIME
30 Min
METHOD
Bake
Ingredients for Cheesy Bacon Brussels Sprouts Bake
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1 lb (450 g) Brussels sprouts, trimmed and halved
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4 slices thick-cut bacon, chopped
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2 medium shallots, diced
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1 Tbsp (15 g) butter
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2 Tbsp (16 g) flour
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1/2 cup (120 ml) chicken broth
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1 1/2 cups (360 ml) milk
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1 cup (100 g) Gruyere cheese, shredded and packed; divided
How to Make Cheesy Bacon Brussels Sprouts Bake
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Preheat oven to 400°F (200°C). Bring a pot of salted water to a boil and parboil the Brussels sprouts for 3–5 minutes. Drain and rinse under cold water to halt the cooking process.
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In an oven-safe skillet or pan, cook the chopped bacon until crispy. Remove bacon and set aside. Add diced shallots to the pan, using the rendered bacon drippings, and sauté until tender.
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Add butter to the pan, then return bacon. Sprinkle in flour, stirring constantly to create a roux. Slowly pour in chicken broth and milk, whisking until smooth. Stir in 1/2 cup (50 g) of Gruyere cheese until melted and creamy. Add Brussels sprouts to the sauce and gently fold to coat.
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Transfer the mixture to a casserole dish. Top with the remaining cheese and bake for about 30 minutes, or until the surface is golden brown and bubbling. Serve hot and enjoy.
Conclusion:
This cheesy bacon Brussels sprouts bake is proof that comfort food can also feel gourmet. The Gruyere adds a nutty, tangy flavor, the bacon delivers smoky crispness, and the creamy sauce ties it all together. Whether you serve it alongside a holiday roast or as a weeknight indulgence, this recipe will have everyone asking for seconds — even the Brussels sprout skeptics.
