There’s something magical about the cozy, caramelized warmth of a Maple Bacon Brussels Sprouts Gratin that instantly transports me back to family dinners filled with laughter and the comforting hum of chatter. This dish is one of those rare recipes that marries sweet, smoky, and creamy all in one bite—a combination that’s as inviting as a hug from my mum’s kitchen on a chilly English afternoon. Whether you’re a Brussels sprouts skeptic or a devoted fan, this gratin has a way of turning humble sprouts into the shining star of the table.
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Why You’ll Love This Maple Bacon Brussels Sprouts Gratin
I’ve always believed that the best dishes tell a story, and this gratin is no exception. What makes it truly special is the balance of flavors—the maple syrup’s gentle sweetness perfectly complements the crispy, savory bacon, while the creamy cheese sauce softens the sprouts without overpowering them. From my years working in professional kitchens to cooking for my family, I’ve learned that a dish like this brings people together. It’s easy to prepare, yet it feels indulgent, making it ideal for both weeknight dinners and special occasions. Plus, it’s a brilliant way to sneak more greens onto the plate, especially when your kids are eyeing the bacon!
Ingredients You’ll Need for This Maple Bacon Brussels Sprouts Gratin
Choosing fresh, high-quality ingredients really elevates this dish. When I shop for Brussels sprouts, I look for firm, vibrant green heads with tightly packed leaves—nothing limp or yellowing. The bacon should be thick-cut for that perfect crunch, and I always opt for real maple syrup over imitation to get that authentic warmth. Using freshly grated cheese makes a noticeable difference too; I often reach for Gruyère or a sharp white cheddar to add depth. These small touches come from years of learning that simple ingredients, handled with care, create the best results.
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tablespoon pure maple syrup
- 1 cup grated Gruyère or sharp white cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
Substitution tips: You can swap the Gruyère for fontina or mozzarella for a milder, creamier finish. If you want a vegetarian version, leave out the bacon and add toasted walnuts or smoked paprika for that smoky depth.
Nutrition Facts
- Calories: Approximately 350 per serving
- Protein: 18g
- Fat: 25g
- Carbohydrates: 15g
- Fiber: 5g
- Sugar: 6g (mostly from the maple syrup)
- Sodium: 600mg (adjustable depending on bacon and cheese saltiness)
Irresistible Maple Bacon Brussels Sprouts Gratin Recipe That Will Wow Your Taste Buds
Learn how to make delicious Maple Bacon Brussels Sprouts Gratin. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Choosing fresh, high-quality ingredients really elevates this dish. When I shop for Brussels sprouts, I look for firm, vibrant green heads with tightly packed leaves—nothing limp or yellowing. The bacon should be thick-cut for that perfect crunch, and I always opt for real maple syrup over imitation to get that authentic warmth. Using freshly grated cheese makes a noticeable difference too; I often reach for Gruyère or a sharp white cheddar to add depth. These small touches come from years of learning that simple ingredients, handled with care, create the best results.
- 1 ½ pounds fresh Brussels sprouts, trimmed and halved
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups whole milk
- ½ cup heavy cream
- 1 tablespoon pure maple syrup
- 1 cup grated Gruyère or sharp white cheddar cheese
- ½ cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg (optional)
Substitution tips: You can swap the Gruyère for fontina or mozzarella for a milder, creamier finish. If you want a vegetarian version, leave out the bacon and add toasted walnuts or smoked paprika for that smoky depth.
Instructions
- Preheat your oven to 375°F (190°C). Butter a medium-sized baking dish and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add the halved Brussels sprouts to the skillet and sauté in the bacon fat for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. Season lightly with salt and pepper.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
- Gradually whisk in the milk and cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in the maple syrup, nutmeg (if using), and half of the Gruyère or cheddar cheese. Season with salt and pepper to taste.
- Combine the sautéed Brussels sprouts and bacon in the prepared baking dish. Pour the cheese sauce evenly over the top and sprinkle with the remaining cheese and Parmesan.
- Bake uncovered for 20-25 minutes until the top is golden brown and bubbling. For an extra crispy crust, pop it under the broiler for 1-2 minutes—but watch carefully to avoid burning!
When I first tried this gratin, I was nervous about getting the cheese sauce just right—too thin and it’s watery, too thick and it’s gluey. The key is patience and gentle heat, which I’ve learned from my kitchen days. Plus, that final broil? It’s the finishing touch that turns it from good to unforgettable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Maple Bacon Brussels Sprouts Gratin
- Preheat your oven to 375°F (190°C). Butter a medium-sized baking dish and set aside.
- In a large skillet over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Add the halved Brussels sprouts to the skillet and sauté in the bacon fat for 5-7 minutes, stirring occasionally, until they begin to soften and caramelize. Season lightly with salt and pepper.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid browning.
- Gradually whisk in the milk and cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in the maple syrup, nutmeg (if using), and half of the Gruyère or cheddar cheese. Season with salt and pepper to taste.
- Combine the sautéed Brussels sprouts and bacon in the prepared baking dish. Pour the cheese sauce evenly over the top and sprinkle with the remaining cheese and Parmesan.
- Bake uncovered for 20-25 minutes until the top is golden brown and bubbling. For an extra crispy crust, pop it under the broiler for 1-2 minutes—but watch carefully to avoid burning!
When I first tried this gratin, I was nervous about getting the cheese sauce just right—too thin and it’s watery, too thick and it’s gluey. The key is patience and gentle heat, which I’ve learned from my kitchen days. Plus, that final broil? It’s the finishing touch that turns it from good to unforgettable. Learn more: Irresistible Caramelized Pulled Beef Brisket Recipe That Will Melt Your Taste Buds
Tips for Making the Best Maple Bacon Brussels Sprouts Gratin
Mastering this gratin is all about technique and ingredient harmony. Years of cooking in bustling kitchens taught me that timing and texture are everything, especially with Brussels sprouts and cheese sauces.
- Use fresh Brussels sprouts and trim them well for even cooking and a tender bite.
- Don’t rush the bacon—render it slowly to get that perfect crisp without burning.
- When making the roux, stir constantly over medium heat to avoid lumps and bitterness.
- Gradually add milk to the roux, whisking continuously to achieve a smooth, creamy sauce.
- Season the sauce carefully; the cheese and bacon add saltiness, so taste before adding more salt.
- Allow the gratin to rest 5 minutes after baking to let the sauce thicken slightly for easier serving.
These small details make a big difference between a good gratin and a memorable one. I still recall the first time I nailed this recipe for my family—a dish that quickly became a holiday tradition. Learn more: savory gratin recipes
Serving Suggestions and Pairings
This Maple Bacon Brussels Sprouts Gratin shines as a side dish but can easily take center stage on your table. I love serving it alongside roast chicken or pork for a comforting Sunday meal, especially when the weather calls for something rich and satisfying. It also pairs beautifully with crisp, acidic wines that cut through the creaminess.
- Serve with roasted or grilled chicken drizzled with lemon and herbs
- Pair with a fresh arugula salad tossed in a light vinaigrette
- Complement with a glass of chilled Sauvignon Blanc or sparkling water with a splash of lemon
- Top with toasted pecans or walnuts for added crunch and nuttiness
- Try swapping out bacon for pancetta or smoked turkey for different smoky flavors
In my house, this gratin often makes an appearance at holiday dinners or weekend gatherings—times when everyone can slow down and savor the moment. It’s a guaranteed crowd-pleaser, and the kids are usually sneaking extra bites before the adults get to the table!
Storage and Reheating Tips
Proper storage is key to enjoying this gratin beyond the first meal. From my own experience juggling family dinners and leftovers, I’ve learned a few tricks to keep it tasting fresh.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a 325°F (160°C) oven for 10-15 minutes to restore creaminess without drying out.
- For stovetop reheating, add a splash of milk or cream and warm over low heat, stirring to recombine the sauce.
- Avoid microwaving directly as it can cause the sauce to separate and the Brussels sprouts to become mushy.
- This gratin also freezes well; thaw overnight in the fridge before reheating as above.
Frequently Asked Questions
What are the main ingredients for Maple Bacon Brussels Sprouts Gratin?
The main ingredients for Maple Bacon Brussels Sprouts Gratin include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Maple Bacon Brussels Sprouts Gratin?
The total time to make Maple Bacon Brussels Sprouts Gratin includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Maple Bacon Brussels Sprouts Gratin ahead of time?
Yes, Maple Bacon Brussels Sprouts Gratin can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Maple Bacon Brussels Sprouts Gratin?
Maple Bacon Brussels Sprouts Gratin pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Maple Bacon Brussels Sprouts Gratin suitable for special diets?
Depending on the ingredients used, Maple Bacon Brussels Sprouts Gratin may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
This Maple Bacon Brussels Sprouts Gratin is one of those recipes that feels like a warm embrace on a plate. I hope you find as much joy in making and sharing it as I do, whether it’s a comforting weeknight dinner or part of a festive feast. Please do let me know how it turns out—I love hearing your stories from the kitchen!
