German Brussels Sprout and Bacon Bake Recipe
A creamy bake with Brussels sprouts, potatoes and crispy bacon is a typical winter dish in German homes. It combines vegetables, a creamy sauce and cheese, so even people who are wary of Brussels sprouts usually come back for seconds. The flavor is like a cross between a French gratin and a Polish potato casserole, but with a distinct bacon and nutmeg accent.
In many German households, hearty winter bakes with cabbage-family vegetables and potatoes are a staple, often seasoned with bacon and nutmeg. This version combines the German love of Brussels sprouts with a French-style gratin and a Polish-style potato casserole.
This bake turns often-misunderstood Brussels sprouts into a cozy, crowd-pleasing main course. The combination of parboiled vegetables, smoky bacon, nutmeg-scented cream and a golden cheese crust delivers deep flavor with very little active work.
Why this version works
- Blanching the potatoes and Brussels sprouts ensures they soften evenly in the oven.
- Very thinly sliced potatoes shorten the baking time and prevent hard centers.
- Well‑rendered bacon adds a smoky depth without needing any extra meat.
- The mix of milk and cream makes the sauce rich and creamy but not overly heavy.
Chef's tips
Don’t overcook the vegetables in the initial boiling step – they will continue cooking in the oven and you want them to keep some texture. Grate the cheese yourself rather than using pre-grated for a better melt. If the top browns too quickly, cover the dish loosely with foil for the last 10 minutes of baking.
How to serve
Serve as a main course with a crisp green salad or as a substantial side dish alongside roasted meats. It’s also great as part of a winter buffet, cut into squares that guests can help themselves to.
Watch out for
- Don’t overcook the Brussels sprouts – they should stay bright green and firm, not olive‑colored and mushy.
- If the potato slices are too thick, they may stay hard even when the cheese is already browned.
- If the cheese is browning too quickly, cover the dish with foil for the last 5–10 minutes.
Ingredients
- Brussels sprouts - 400 g
- potatoes - 500 g
- bacon - 120 g
- cream - 200 ml
- milk - 150 ml
- yellow cheese - 120 g
- garlic - 2 cloves
- nutmeg - 0.25 teaspoons
- butter - 10 g
- salt - 1.5 teaspoons
- black pepper - 0.5 teaspoons
Preparation
- Peel the potatoes and slice them into very thin rounds (about 3–4 mm), ideally with a long‑bladed knife or a mandoline. Trim the Brussels sprouts by removing the outer leaves and cutting off the stem ends; halve the larger sprouts so the pieces are a similar size.
- Bring a large pot of water with 1 teaspoon of salt to a boil. Add the potatoes and cook for about 5 minutes, until the edges just start to soften but the centers are still springy. Add the Brussels sprouts and cook together for 4–5 minutes, until they are bright green and firm, not olive‑colored.
- Drain the vegetables in a colander and leave them for a few minutes so the excess moisture can evaporate. Gently shake the colander – the surface should feel dry to the touch, otherwise the sauce will turn watery instead of thickening in the oven.
- Dice the bacon into small cubes. Fry it in a dry pan over medium heat for 5–7 minutes, until the fat renders and the bacon is golden and slightly crisp. Add the finely chopped garlic and fry for about 1 minute more, until you can clearly smell its aroma.
- In a bowl, whisk together the cream and milk with the nutmeg, 0.5 teaspoon of salt and some pepper. Taste – the mixture should be distinctly seasoned and slightly nutty from the nutmeg, because the potatoes and Brussels sprouts will absorb some of the flavor as they bake.
- Preheat the oven to 190°C (top and bottom heat). Grease a baking dish with butter. Spread a thin layer of potatoes and Brussels sprouts over the bottom, sprinkle with some of the bacon and garlic, and press down lightly so there are no large gaps.
- Continue layering the vegetables and bacon, finishing with a layer of vegetables and bacon on top. Pour the cream‑and‑milk mixture evenly over the whole surface so it seeps between the layers and just lightly covers the vegetables.
- Grate the cheese and sprinkle it evenly over the top so it forms a thin, stretchy layer rather than a very thick crust. Place the dish in the oven and bake for 25–30 minutes, until the sauce is clearly bubbling around the edges and the cheese is golden brown.
- Remove the bake from the oven and let it rest for about 10 minutes. During this time the sauce will thicken and the layers will “set”, so the portions hold their shape when served and don’t collapse on the plate.
Storage
Store leftover bake covered in the fridge for up to 3 days. Reheat in the oven or in a covered pan so it warms through evenly and the top crisps up again. You can also freeze individual portions for up to 3 months and reheat from frozen at a lower temperature.
This is a perfect recipe for cold evenings when you want something rich and comforting from the oven. It’s also a good way to introduce Brussels sprouts to people who think they don’t like them – the creamy sauce and bacon win most skeptics over.
