People usually turn up their noses at the thought of Brussels sprouts, which have gotten a bad reputation of being one of the top vegetables that people refuse to eat. Even though I am a fan of them, I have found that they have often been poorly blanched and end up soggy or are roasted without much added flavors. However, ever since I started making this recipe, I have gotten many members of my family to give them a try and even inquire about me bringing them back to our next family dinner.
Brussels sprouts have become a staple side at our holiday meals and make an appearance at other times when we are looking for a decadent side. Even if you don't like Brussels sprouts, anything gets better when covered in bacon and cheese... so give them a try! If you are vegetarian you can omit the bacon. If you want to make this side even fancier, you could swap out the bacon for pancetta!
Brussel Sprouts Gratin
- Prep Time:20 mins
- Cook Time:50 mins
- Total Time:1 hr 10 mins
- Servings:15
- Medium
- 2 pounds Brussel sprouts
- 2/3 package thick cut bacon
- 8 ounces Gruyere cheese
- 3 shallots
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup flour
- 1/4 teaspoon nutmeg
- 1 tablespoon dry thyme
- 2 tablespoons butter
- 2 tablespoons olive oil
- salt & pepper to taste
Ingredients
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Step 1
Wash the Brussels sprouts and slice them vertically in half. Cover them in olive oil, salt and pepper and place on a baking sheet. Cook for roughly 20 minutes at 350° until slightly roasted.
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Step 2
Cut the bacon into small bites and place on medium heat until cooked through. Place them on a paper towel to drain the grease and set aside.
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Step 3
Place butter and sliced shallots in a sauce pan and cook on medium low heat for 3-5 minutes. Add the nutmeg, thyme, and flour. Cook for an additional 2 minutes (this will prevent the sauce from tasting flour-y).
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Step 4
Set the shallot-flour mixture to low heat, and whisk in the heavy cream and milk. Cook for a few minutes until the mixture thickens. Then add 5 ounces of the shredded Gruyere (I used apple smoked instead of the Swiss to compliment the bacon flavor).
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Step 5
Mix the roasted Brussels sprouts, bacon and cream sauce in an oven-safe dish. Top with the remaining shredded Gruyere cheese and bake in the oven at 350 for 15-20 minutes and ENJOY!
If you enjoyed this recipe, check out these other recipes on the Spoon University site involving Brussels sprouts such as: balsamic Brussels sprouts, roasted Brussels sprouts or honey-sriracha sprouts. As always, if you try out this recipe, send us a picture on Instagram @spoon_bulldogs and let us know how it is!