BRUSSELS SPROUT AND BACON GRATIN
The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12
Provided by Chicagoland Chef du
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F and place rack at the highest level.
- Toss Brussels sprouts with melted butter, bacon, salt and pepper.
- *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
- Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
- Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
- When sprouts are ready (after 25 mins), toss with cream.
- Return to the original baking dish and arrange in a single layer.
- Sprinkle the topping evenly over all.
- Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
- Let rest 15 minutes before serving.
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Popoola Oyeniyi
[email protected]This gratin was a bit too rich for my taste. I think I'll try a lighter version next time.
Elkanah Obun
[email protected]I loved the crispy bacon and melted cheese in this gratin. It was the perfect side dish for my roasted chicken.
aziemcou
[email protected]This gratin was a great way to use up leftover Brussels sprouts. It was easy to make and very tasty.
Miah Van Egmond
[email protected]Overall, this was a good recipe. The gratin was cheesy and flavorful. I would definitely make it again.
Atomsa Getahun
[email protected]The gratin was a bit bland. I think it needed more seasoning.
vicki stolz
[email protected]This gratin was a little too salty for my taste. I think I'll use less bacon next time.
Huroberto Andrews
[email protected]I added some chopped walnuts to this gratin for a little extra crunch. It was a great addition!
Yahia Zidi
[email protected]This dish was easy to make and turned out great! I used a combination of sharp cheddar and Gruyère cheese, and it was perfect.
Daniel James Reid
[email protected]I'm not a huge fan of Brussels sprouts, but this gratin was amazing! The bacon and cheese really helped to balance out the flavor of the sprouts.
Israel Goodness
[email protected]This Brussels sprout and bacon gratin was a hit with my family! The flavors were perfectly balanced and the cheese was gooey and delicious. I will definitely be making this again.