Brussel Sprout and Bacon Gratin
Recipe: Brussel Sprout and Bacon Gratin
Brussel Sprout and Bacon GratinA cheesy, smoky, show stopping side dish for the holidays
- Prep Time : 20 min.
- Cook Time : 45 min.
- Total Time : 1 hr. 5 min.
- Serves 8
- Preheat the oven to 400F.
- To prepare the brussels sprouts, cut the discolored stem end off, then cut in half, making sure to discard any discolored leaves.
- Toss the sprouts in the salt and olive oil, then place on a parchment-lined sheet tray and roast just until they begin to brown, about 15 minutes. Once cooked, remove from oven and set aside.
- Meanwhile, to make the sauce, brown the bacon over medium heat in a medium sauce pot. Once brown, add the sliced onions and lower the heat. Cook the onions, stirring occasionally, until they become tender, about 20 minutes.
- Add the flour and butter and mix so the onions and bacon are coated evenly. Keep stirring for about 2 minutes until the flour has cooked slightly.
- Add the room temperature milk and whisk the mixture until it was almost come to a boil and thickened. Once the sauce coats the back of a spoon, remove from the heat and add half the grated cheese and salt.
- If the bussels are still warm, mix into the sauce then place into a 2 ½ quart casserole dish. Top with the remaining cheese then place under a broiler for 2-3 minutes or until the cheese has browned.
- If the brussels are cool, place cheese-toped casserole into a 400F oven for about 20 minutes to heat through.
- Garnish with the cut parsley.