Description
Creamy bacon and brussels sprouts gratin delivers comfort with French countryside charm. Crispy bacon, caramelized brussels sprouts, and rich cheese sauce invite you to savor this irresistible side dish that elevates simple ingredients into pure culinary delight.
Ingredients
Scale
Main Vegetables:
- 1 ½ pounds (680 grams) Brussels sprouts, trimmed and halved
Proteins:
- 6 slices bacon, chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyere or mozzarella cheese
Flavor Enhancers and Other Ingredients:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ¼ cup breadcrumbs or crushed pork rinds (optional topping)
Instructions
- Fire up the oven to a sizzling 400F (200C), preparing for a delectable transformation.
- Submerge Brussels sprouts in a pot of generously salted, boiling water. Gently simmer for approximately 4-5 minutes until they reach a tender yet vibrant state. Carefully drain and set aside.
- Render bacon in a spacious skillet over medium heat, coaxing it to a crisp, golden perfection. Extract the bacon with a slotted utensil, preserving a tablespoon of the rich, flavor-packed drippings.
- Introduce minced garlic to the residual bacon fat, allowing it to dance and release its aromatic essence for roughly 60 seconds.
- Pour in heavy cream, then sprinkle in a harmonious blend of Parmesan and Gruyere cheeses. Season with salt, black pepper, and a whisper of red pepper flakes. Gently simmer, stirring consistently until the cheese melts into a luxurious, silky sauce.
- Reunite the crisp bacon pieces and blanched Brussels sprouts with the creamy mixture, ensuring every morsel is lavishly coated.
- Transfer the decadent ensemble to a well-greased baking vessel, creating an inviting canvas for the final touches.
- Lavish the top with an additional generous sprinkle of shredded cheese and breadcrumbs for textural contrast.
- Slide into the preheated oven, allowing the gratin to bubble and transform for 15-20 minutes until achieving a golden, enticing crust. For an extra crisp finish, broil for 2-3 minutes.
- Allow the gratin a brief moment to settle before serving, letting the flavors meld and intensify.
Notes
- Trim Brussels sprouts tightly to prevent any loose leaves from burning during baking and ensure even cooking.
- Blanch sprouts precisely for 4-5 minutes instead of 45 minutes to maintain crisp texture and vibrant green color.
- Pat Brussels sprouts completely dry after boiling to prevent watery gratin and help cheese sauce adhere better.
- Consider using turkey bacon for a lighter version or swap bacon with pancetta for an elegant twist on traditional recipe.
- For gluten-free option, replace breadcrumbs with crushed pork rinds or almond flour to maintain crispy topping.
- Make ahead by preparing dish up to cheese coating stage, then refrigerate and bake just before serving to save time.
- Ensure cheese is room temperature to create smoother, more evenly melted sauce without clumping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 30 g
- Sodium: 50 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 150 mg