Cheesy Bacon Brussels Sprouts Au Gratin in the Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the best texture, don't overcook the Brussels sprouts. They should be tender but still have a slight bite. If you prefer them softer, cook an additional 30 minutes.

If you want a crispy top, transfer the cooked gratin to a broiler-safe dish, sprinkle with breadcrumbs and extra cheese, and broil for 2–3 minutes until golden and bubbly.

This dish is incredibly versatile. Add a pinch of nutmeg to the cream for a classic French touch, or toss in some caramelized onions for extra sweetness.

For a spicy kick, add a pinch of red pepper flakes. You can also swap the bacon for pancetta or omit it entirely for a vegetarian version—just add a little smoked salt to mimic the flavor.

Variations

• Vegetarian Version: Omit the bacon and add 1 teaspoon smoked paprika to the cream mixture for a smoky depth. You can also toss in 1/2 cup of chopped sun-dried tomatoes for extra umami.
• Add Mushrooms: Sauté 8 oz sliced cremini mushrooms with the garlic until browned, then add them to the slow cooker with the sprouts. The earthy mushrooms complement the Gruyère and cream beautifully.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced jalapeño to the cream mixture. The heat balances the richness of the cheese and bacon.
• Crunchy Topping: Before serving, top the gratin with a mixture of 1/2 cup panko breadcrumbs tossed with 2 tablespoons melted butter. Broil for 2–3 minutes until golden and crispy.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The sauce may thicken; add a splash of cream or milk when reheating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring often, or in the microwave in 30-second intervals. Add a little cream or milk to loosen the sauce.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The creamy sauce may thicken as it cools; add a splash of milk or cream when reheating to restore the sauce's consistency. Reheat gently on the stovetop or in the microwave, stirring occasionally, until hot throughout.

You can assemble the entire dish up to 24 hours in advance. Follow the recipe through step 2, cover the slow cooker, and refrigerate. When ready to cook, add 30–45 minutes to the cooking time to account for the cold start.

Alternatively, cook the gratin fully, let it cool completely, and refrigerate. Reheat in the slow cooker on low or in the oven at 350°F (175°C) until hot.

Serving ideas

Serve this cheesy Brussels sprouts gratin as a standout side dish alongside roasted chicken, pork chops, or a juicy steak. It also shines on a holiday table, pairing beautifully with turkey or ham. For a vegetarian main, skip the bacon and serve with a crusty baguette and a simple green salad.

To make it a complete meal, add cooked pasta or rice to the slow cooker in the last 30 minutes, turning it into a one-pot dinner.

A sprinkle of fresh parsley or chives before serving adds a pop of color and freshness. This gratin is best enjoyed hot, straight from the slow cooker, with the sauce still bubbling.

Frequently asked questions

Recipe card

Cheesy Bacon Brussels Sprouts Au Gratin in the Slow Cooker

Prep 15 minCook 3 hTotal 3 h 15 minServes 8

Ingredients

• 2 lb Brussels sprouts, trimmed and halved
• 1 cup crispy crumbled bacon (about 12 slices)
• 1 1/2 cups shredded Gruyère cheese
• 3 cloves garlic, minced
• 1 1/2 cups heavy cream

Instructions

1. Trim the tough ends off the Brussels sprouts and cut each one in half through the core. If using raw bacon, cook it in a skillet over medium heat until crispy, then drain on paper towels and crumble into bite-size pieces. Mince the garlic cloves.
2. Place the halved Brussels sprouts in the slow cooker. Sprinkle the crumbled bacon and minced garlic over the sprouts. Pour the heavy cream over everything, then sprinkle the shredded Gruyère on top. Stir gently to combine, making sure the sprouts are coated with cream.
3. Cover the slow cooker with the lid and set to LOW. Cook for 3 hours, until the Brussels sprouts are tender when pierced with a fork and the sauce is bubbling and golden around the edges. Stir once halfway through if possible, but avoid lifting the lid too often. Let it rest for 3 minutes before slicing.
4. Once the sprouts are tender, give the gratin a gentle stir. Serve hot, spooning the creamy sauce over each portion. If desired, top with extra bacon or toasted breadcrumbs, though these are optional and not required for the dish.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

15 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.