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.
Course Side Dish
Cuisine American
Keyword brussels sprout and bacon gratin, gruyere cheese
Heat 6 slices bacon, cut into ½ 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.
Shallots
Add shallots and 1 teaspoon Italian seasoning and cook, stirring, until shallots are softened and fragrant, about 1 minute.
Brussels Sprouts
Move shallots all the way to the side (to avoid overlooking them when browning the sprouts) and add 2 tablespoon 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.
Heavy cream
Add heavy cream and scrape up any browned bits from the bottom of the pan. Bring to a simmer.
Final Assembly
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 tablespoon butter pieces.
Bake at 425 F until bubbly and golden brown, about 15 minutes.