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This recipe for Creamy Brussels Sprouts with Bacon is one of the most delicious ways to cook Brussels sprouts. Some might call it a gratin or a casserole in America, but either way, it’s so easy and so good. Imagine lightly roasted Brussels sprouts with crispy, salty bacon (or pancetta), covered in a rich and gooey cheese sauce. All baked until bubbling and golden. Trust me, even the most determined sprout avoiders will be asking for seconds!
Table of Contents
I do feel that Brussels sprouts have a hard time. Even though they are often a non-negotiable part of a traditional Christmas dinner, so many people complain about them. To be fair, if you have only tried them after they have been boiled to death, I can see why you wouldn’t be a fan. However, all is not lost! There are lots of ways to make Brussels sprouts taste delicious. The secret lies in how you cook them…
Brussels sprouts have a naturally bitter flavor. If you overcook them by boiling for too long, this only intensifies the bitterness. However, when cooked properly, they can be really tasty. Just ask anyone who has tried my Honey, Bacon, and Balsamic Roasted Brussels Sprouts or these Brussels sprouts and bacon.
Why you will love this recipe
- It is a delicious way to cook Brussels sprouts. The perfect festive side dish for Christmas Day.
- It can be made ahead, so is ideal for easy entertaining. No more last-minute stress on the day!
- It is full of flavor and texture. Think salty, crispy bacon and earthy sprouts in a rich and creamy Gruyère cheese sauce.
- It is versatile and can easily be adapted for vegetarians and vegans.
Ingredients
- Brussels sprouts – Opt for fresh, medium-sized, bright green sprouts. You want them all to be roughly the same size, so quarter any larger ones.
- Bacon – Use finely diced bacon strips (rashers). You can also use cubed pancetta (small bites of Italian cured pork belly). Smoked and unsmoked both work, depending on which flavor you prefer. If making it for vegetarians, you can leave it out completely.
- Heavy cream (double cream) – Adds that creamy texture to the casserole.
- Dijon mustard – For a slight warmth which helps elevate the cheese sauce.
- Gruyère – The most wonderful Swiss hard cheese with a creamy, nutty flavor. It makes the cheese sauce in this creamy Brussels sprouts casserole taste really indulgent.
Substitutions and variations
- Shallot: You can swap the shallot for a finely chopped regular red or white onion.
- Cheese: This Brussels sprouts dish is ideal for using up leftover cheeses, as you can use any hard cheese in the cheese sauce. I like the nutty flavor of Gruyère. Parmesan, Pecorino, and Comté all work well too. Strong cheddar, fontina, or something like Old Winchester are all great alternatives. You can use a blend of cheeses also.
- Chestnuts: They make a great addition to the casserole. Especially if you like my Pan-fried Brussels Sprouts with Chestnuts and Pancetta. Roughly chop or slice a handful of peeled and cooked chestnuts and add them to the pan with the garlic. I like to use the vacuum-packed ones from Merchant Gourmet.
- Breadcrumbs: For added crunch, sprinkle breadcrumbs over the casserole before baking. You can mix them with crushed garlic, herbs (freshly plucked thyme, finely chopped rosemary, or dried mixed herbs) and/or lemon zest for extra flavor.
- Nuts: Top with finely chopped hazelnuts or walnuts before baking. You don’t need to toast them first, as they will gently roast in the oven as it bakes.
How to make Brussels sprouts casserole with bacon
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Place the sprouts into a roasting tin – you want to use a small-ish one so the sprouts are in a double layer. Drizzle with a little olive oil and season generously with salt and freshly ground black pepper. Toss gently to coat, then roast in the oven for 5 minutes.
TWO: Meanwhile, add a drizzle of oil to a non-stick frying pan and set over a medium-high heat (you won’t need much oil as the bacon or pancetta will release its own fat). Add the bacon or pancetta and sauté for a couple of minutes, tossing occasionally, until nice and crispy.
THREE: Add the finely chopped shallots to the pan and cook over low-medium heat for about 3-4 minutes, stirring occasionally, until the shallot has softened but not colored. Add the crushed garlic and continue to cook for 30 seconds, stirring to ensure it doesn’t catch and burn.
FOUR: Tip the bacon or pancetta-shallot mixture over the roasted sprouts and stir well.
FIVE: Pour the cream into a medium-sized saucepan and set over a medium heat. Add the Dijon mustard and half of the grated cheese. Stir to combine as you slowly bring to a simmer.
SIX: Once bubbling, remove the cheese sauce from the heat and pour over the sprouts.
SEVEN: Sprinkle over the remaining grated cheese and season generously with freshly ground black pepper.
EIGHT: Pop in the oven and bake for about 10 minutes – or until golden and bubbling. Leave to stand for a couple of minutes before serving hot.
Tips from Margie’s kitchen
- Roasted Brussels sprouts: Lightly roasting the sprouts gently starts to caramelize them. This helps them develop a slightly sweeter, nutty flavor. A world away from the bitter sprouts that cause so many complaints!
Frequently asked questions
Don’t worry, this is pretty straightforward. At the bottom of fresh Brussels sprouts is a little bit of stem. Take a sharp knife (ideally a paring knife) and carefully trim it off the base. Then remove any loose outer leaves and slice the sprouts in half. If your sprouts are very big, cut them into quarters. You may find that a few more leaves fall off the sprouts as they cook; this is normal!
This Brussels sprouts dish can easily be made up to 3 days ahead and kept chilled in the fridge. Simply make up until the stage where you pour over the cheese sauce. Leave to cool completely, then cover and chill or freeze. To cook from chilled, sprinkle with the remaining cheese and bake as directed (you will need to add an extra 5-10 minutes to the cooking time).
I always serve it on Christmas Day (or Thanksgiving) with all the trimmings. Whether that be the traditional roast turkey or a nut roast Wellington. After all, it can easily be adapted for vegetarians and vegans. I also love serving it with my Sunday roasts throughout the year.
I have lots of other simple side dishes to serve alongside this simple casserole. You can’t go wrong with my Maple and Butter-Glazed Carrots and Easy Air Fryer Honey-Glazed Parsnips. If serving it with turkey at Christmas, I will also make my Bread Sauce, Sticky Red Cabbage and, everyone’s favorite, Air Fryer Pigs in Blankets.
Other recipes you may enjoy
If you like the sound of this Brussels sprouts casserole, I have lots of delicious ways to cook Brussels sprouts. Check out my Pan-fried Brussels Sprouts with Chestnuts and Pancetta, Shaved Brussels Sprouts Salad, and Honey, Bacon, and Balsamic Roasted Brussels Sprouts.
Chicken Recipes
Chicken & Mushroom Vol Au Vents
Christmas Recipes
Leftover Garlic Butter Turkey and Ham Pie
Smoked Salmon Recipes
Smashed Potatoes with Crème Fraîche and Smoked Salmon
Christmas Recipes
Poached Pear Christmas Pavlova
If you tried this recipe for creamy Brussels Sprouts Casserole with Bacon or any other recipe on the site, please do leave a rating or comment and let us know how it went!
Creamy Brussels Sprouts Casserole with Bacon (or Pancetta)
Ingredients
- 2.5 lb Brussels sprouts, trimmed and halved
- Olive oil, for drizzling
- Salt and freshly ground black pepper
- 2.5 oz chopped bacon or pancetta cubes
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 12 fl oz heavy cream (double cream), about generous 1 1/2 cups
- 1 tsp Dijon mustard
- 4.25 oz Gruyère cheese, grated (divided)
Instructions
- Preheat the oven to 410°F (210°C/190°C fan).
- Place the sprouts into a roasting pan – you want to use a small-ish one so the sprouts are in a double layer. Drizzle with a little olive oil and season generously with salt and freshly ground black pepper. Toss gently to coat, then roast in the oven for 5 minutes.
- Meanwhile, add a drizzle of oil to a non-stick frying pan and set over a medium-high heat (you won’t need much oil as the bacon or pancetta will release its own fat). Add the bacon or pancetta and sauté for a couple of minutes, tossing occasionally, until nice and crispy.
- Add the finely chopped shallots to the pan and cook over a low-medium heat for about 3-4 minutes, stirring occasionally, until the shallots have softened, but not colored. Add the crushed garlic and continue to cook for 30 seconds, stirring to ensure it doesn’t catch and burn.
- Pour the bacon or pancetta-shallot mixture over the roasted sprouts and stir well. Set aside.
- Pour the cream into a medium-sized saucepan and set over a medium heat. Add the Dijon mustard and half of the grated cheese. Stir to combine as you slowly bring to a simmer.
- Once the sauce is bubbling, remove from the heat and pour over the sprouts. Sprinkle over the remaining grated cheese and season generously with freshly ground black pepper.
- Pop in the oven and bake for about 10 minutes – or until golden and bubbling. Leave to stand for a couple of minutes before serving hot.
Notes
Make-ahead and storage
To store: Any leftovers will keep in an airtight container in the fridge for 3 days. To reheat: Reheat in the oven (in an ovenproof dish, not in a plastic!) at 355°F (180°C) for 10-15 minutes until bubbling. Or reheat in the microwave for a few minutes until piping hot. To freeze: I haven’t tested this from frozen so can’t offer specific guidance. However, you can try freezing at the same stage you would chill it. Be aware you might find the texture of the cheese sauce changes due to the high cream content. Make ahead: You can make this Brussels sprout dish up until you pour the cheese sauce over the sprouts. Leave to cool completely, then cover and chill for up to 3 days. You may find you need to bake for slightly longer from chilled (normally around 15-20 minutes).More quick tips
Breadcrumbs: If you want to add a bit of crunch, sprinkle over breadcrumbs before baking. You can mix them with crushed garlic, herbs (freshly plucked thyme, finely chopped rosemary, or dried mixed herbs) and/or lemon zest for extra flavor. Make it vegetarian: You can easily make this Brussels sprouts dish vegetarian. Simply omit the bacon and pancetta and swap the Gruyère for a vegetarian-friendly cheese. A strong Cheddar or Emmental would work well. Make it vegan: This Brussels sprouts casserole can also be made vegan with a few simple swaps. Omit the bacon and pancetta and use plant-based cream. Oatly has a very good vegan alternative. For the cheesy flavor, use a plant-based cheese that melts well. You can also sprinkle in yeast extract for extra umami flavor.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has been requested again for Christmas dinner 2025. So delicious and very popular with those that usually hate brussel sprouts!
Unreal recipe for Christmas day, everyone loved it, even those who don’t usually like sprouts!