Brussels Sprouts and Bacon Gratin with Gruyère Cheese
Brussels sprouts and bacon are browned in the pan, then covered in cream sauce, topped with Gruyere cheese, breadcrumbs and butter and baked in the oven for a crispy finish.
Servings 6 servings
Bacon and Brussels Sprouts
- 6 slices bacon cut into 1/2-inch pieces
- 1 large shallot sliced
- 1 tsp Italian seasoning or oregano, or thyme
- 2 tbsp butter
- 2 pounds Brussels Sprouts rinsed and halved
- Salt to taste
- 1 1/2 cup heavy cream
- 1 cup Gruyere Cheese or white cheddar, shredded
- 1 cup bread crumbs
- 2 tbsp butter cut into pieces
Heat 6 slices bacon, cut into 1/2 inch pieces, over medium-high heat in a large cast iron pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Remove from pan.
Add shallots and 1 tsp Italian seasoning and cook, stirring, until shallots are softened and fragrant, about 1 minute.
Move shallots all the way to the side (to avoid overlooking them when browning the sprouts) and add 2 tbsp butter. Once melted, fill the pan with Brussels sprouts and cook on medium high heat until nicely browned, about 4 minutes. Now you can mix those shallots with the sprouts.
Add cooked bacon to the pan. Taste and add salt and pepper to taste. Top with 1 cup Gruyere cheese, then 1 cup bread crumbs and dot with 2 tbsp butter pieces.
Bake at 425 F until bubbly and golden brown, about 15 minutes.
Calories: 595kcal | Carbohydrates: 29g | Protein: 18g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 140mg | Sodium: 479mg | Potassium: 743mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2460IU | Vitamin C: 129.2mg | Calcium: 362mg | Iron: 3.3mg