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Bacon-Infused Brussels Sprouts Gratin

Bacon-Infused Brussels Sprouts Gratin

Mix it up this holiday season by subbing your potato gratin with this bacon-infused brussels sprouts alternative. Not only is it packed with crispy, flavorful bacon bits but the tender sprouts are cooked in bacon fat. Drool.

And that’s not all. We add in heavy cream, gruyere and a few spices for a heavenly result that will convert you (as well as your guests) into a lover of brussels.

Thank you Kasim Hardaway —culinary photographer, recipe developer and food blogger—for this recipe.

Bacon-Infused Brussels Sprouts Gratin
Bacon-Infused Brussels Sprouts Gratin


  • 1

    Preheat the oven to 375 F.

  • 2

    Cook the chopped bacon in a large, non-stick pan over medium heat until crispy.

  • 3

    While the bacon is cooking, cut the tough stem ends off of the brussels sprouts and discard. Cut the brussels sprouts in half, and cut larger ones into quarters.

  • 4

    Once the bacon is ready, turn the heat underneath the pan to medium-low, and use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Set aside.

  • 5

    Stir the shallots into the remaining bacon fat in the pan, and cook until softened and slightly browned, about 2-3 minutes. Add garlic, and cook for 30 seconds.  

  • 6

    Stir in the halved brussels sprouts, paprika, and a pinch of salt and pepper. Cook for about 5-6 minutes until slightly tender.

  • 7

    Stir in the chicken stock, and cook for about 1 minute until absorbed. Stir in heavy cream, and cook for another minute until slightly absorbed.

  • 8

    Turn off the heat from under the pan. Stir in half of the gruyere cheese, half of the white cheddar cheese, and half of the chopped bacon.

  • 9

    Transfer the cheesy brussels sprouts to a medium-sized casserole dish. Top with the remaining bacon and cheese, and bake for about 15 minutes at 375 F until the cheese is melted.

  • 10

    Serve hot!