Brussels Sprout & Bacon au Gratin

This Brussels Sprout & Bacon au Gratin dish highlights flavors that complement our 2018 Grand Assemblage Pinot Noir. The wine’s silky tannins bind to the protein in the bacon to become even softer while the fat in the cream enhances the mouthfeel of the wine and accentuates the acidity of the bright red fruit notes. The beautiful and complex balance of this combination enhances each bite and every sip, which is always the goal of a perfect food and wine pairing.   


  • 24 oz bag of Brussel sprouts 
  • ½ cup grated white cheddar 
  • ¼ cup grated Gruyère cheese 
  • 1 tablespoon butter 
  • 5 pieces bacon 
  • ½ cup heavy cream  
  • Dash Salt and pepper to taste 
  • 1 medium shallot, sliced 
  • teaspoon paprika 
  • 2 cloves garlic 
  • Fresh green onion for garnish  


  • Preheat oven to 400° 
  • Cook the bacon and set on a paper towel to drain excess liquid 
  • Cut the Brussel sprouts into halves, chop the shallots, and grate both cheeses - set aside 
  • Place a skillet on high heat, once the pan starts smoking add the tab of butter  
  • Sautee the brussels sprouts for 1-2 minutes, just so they get a nice crisp 
  • Add the shallot and sauté for another minute 
  • Add the cream, salt and pepper, cheese, paprika, garlic and crumble to the bacon - save one piece of bacon to crumble on top for garnish 
  • Mix ingredients together to ensure the Brussel sprouts are evenly coated 
  • Place into the oven and cook for 10-12 minutes until the cheese is bubbling and golden brown 
  • Remove from the oven and let the dish cool for at least 5 minutes 
  • Top with crumbled bacon, fresh grated cheese and a decent amount of fresh green onion 
  • Serve with Dobbes Family Estat1 2018 Grand Assemblage Pinot Noir and enjoy! 
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