Brussels Sprouts and Bacon Gratin is a delicious vegetable side dish that will get the non-Brussels-eaters digging in at your Christmas holiday table. Creamy and cheesy with a hint of smokiness from the bacon.

Brussels sprouts covered in a bacon cheese sauce

If you’re looking for a healthy holiday side dish, this Brussels Sprouts and Bacon Gratin is not the one for you. I do have a healthy Roasted Brussels Sprouts with Cranberry Glaze recipe that might be right up your alley.

This is an old recipe that I just updated images and video from 2015 that is always a hit. I usually simply roast Brussels sprouts, but for the naysayers, this method will convince them. Who doesn’t love bacon and cheese?

We all know everything is better with bacon, and this truly is the best example of that. This recipe is keto and low carb. To make it gluten-free, use gluten-free flour. All the dietary bases are covered (meat-free option below) so there’s no excuse not to make it. 

A slice a of mushroom wellington and brussels sprouts and bacon gratin on a white plate

What is ‘au gratin’?

Au gratin is a French term that simply means to gratiné (plural) top a dish with cheese (sometimes along with breadcrumbs) and browning in the oven. I also have a very tasty Butternut Squash and Sage Gratin that you need to check out.  

Meat-free options:

You can omit the bacon and served with my new recipe for Vegetarian Mushroom Wellington with Gravy (pic above) and your veggie holiday meal is done!

If you’ve made this Brussels Sprouts and Bacon Gratin or any other recipe, leave a comment below. I love to hear from my readers!

Yield: 4 servings

Brussels Sprouts and Bacon Gratin

A white oval baking dish filled with Brussels sprouts and bacon cheese sauce

Brussles sprouts baked in a cheesy, creamy sauce topped with bacon.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 12 ounces (340 grams) Brussels sprouts, rinsed, ends trimmed and cut in half
  • 4 slices bacon, chopped into small pieces
  • 1 tablespoon flour
  • 1 cup (236 ml) whole milk, hot
  • 1/8 teaspoon grated nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 cup (136 grams) cheddar cheese, grated
  • ¼ cup (34 grams) Parmesan cheese, grated


  1. Preheat the oven to 375°F/190°C.
  2. Add the Brussels sprouts to a large pan and cover with water. Bring to a boil and cook for 4 minutes, drain.
  3. Add the oil to a sauté pan over medium heat. Add the bacon, cook until lightly browned and crispy.
  4. Sprinkle the flour into the bacon and fat. Stir until well mixed and cook for 1 minute. Slowly stir in the milk until the flour is dissolved and there are no lumps. Add the nutmeg, salt, pepper and simmer until the milk starts to thicken.
  5. Turn off the heat and add the cheeses. Stir until the cheese is melted.
  6. Pour half of the cheese sauce on the bottom of an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking or casserole dish. Add the Brussels sprouts on top of the sauce and then pour the rest of the sauce evenly on top.
  7. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Nutrition Information



Serving Size

3 ounces

Amount Per Serving Calories 534Saturated Fat 20gCholesterol 105mgSodium 922mgCarbohydrates 13gProtein 27g