Brussels Sprout Gratin
This simple Brussels Sprout Gratin has crispy bacon, tender shallots and lots of white cheddar cheese. Perfect side dish to your weeknight or holiday dinner.
Ingredients
- 1¼ pounds fresh brussels sprouts tough outer leaves removed
- 1 teaspoon olive oil
- 4 slices center cut bacon diced
- 1 medium shallot diced
- kosher salt to taste
- freshly ground black pepper to taste
- 2/3 cup heavy cream
- 6 ounces grated sharp white cheddar cheese
- 1/2 cup panko breadcrumbs
Instructions
- Preheat oven to 400℉ (or 200℃).
- Bring a pot of salted water to a boil.
- Meanwhile, add olive oil to a saute pan along with the bacon and shallots. Cook, stirring occasionally until the bacon is crispy and the shallots are soft with golden edges. Remove off of the heat.
- Add in the brussels sprouts to the boiling water and cook for 8 minutes. Drain into a colander set into your sink and rinse with cold water. Transfer to a cutting board, trim the ends ends and slice vertically.
- Place the half of the sliced brussels sprouts and half of the bacon and shallots into the baking dish, season with a small pinch or two salt and freshly ground black pepper. Repeat this with the remaining brussels and bacon, shallots, salt and pepper.
- Pour the cream over the brussels sprouts and bacon, top with the grated cheese and then with breadcrumbs. Sprinkle with a little dried parsley and freshly ground black pepepr.
- Bake on the middle rack of your preheated oven for 20 minutes, or until bubbly and golden brown on top.
Nutrition
Serving: 1serving | Calories: 276kcal | Carbohydrates: 14g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 267mg | Potassium: 438mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1385IU | Vitamin C: 81mg | Calcium: 268mg | Iron: 2mg