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.
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.
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.
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 thin rounds (about 3–4 mm). Trim the Brussels sprouts by removing the outer leaves, cutting off the stem ends and halving the larger sprouts.
- Bring a large pot of water with 1 teaspoon of salt to a boil. Add the potatoes and cook for 5 minutes, then add the Brussels sprouts and cook together for another 4–5 minutes. The vegetables should soften slightly but not be fully tender. Drain and set aside.
- Dice the bacon. Fry it in a dry pan over medium heat for 5–7 minutes until the fat renders and the pieces are lightly crispy. Add finely chopped garlic and fry for 1 more minute, stirring.
- In a bowl, combine the cream and milk, add the nutmeg, 0.5 teaspoon of salt and pepper. Mix until the seasonings are evenly distributed.
- Grease a baking dish with butter. Arrange a layer of potatoes and Brussels sprouts on the bottom and sprinkle with some of the bacon. Repeat the layers until you use up all the ingredients.
- Pour the cream-and-milk mixture evenly over the dish. Sprinkle the top with grated cheese.
- Place the dish in an oven preheated to 190°C (top and bottom heat) and bake for 25–30 minutes, until the cheese is melted and nicely browned and the sauce is bubbling gently around the edges.
- After removing from the oven, let the bake rest for 10 minutes so it can set slightly and be easier to slice.
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.
