• Home
  • Brussel Sprout and Bacon Gratin

Brussel Sprout and Bacon Gratin

Recipe: Brussel Sprout and Bacon Gratin

Brussel Sprout and Bacon Gratin

A cheesy, smoky, show stopping side dish for the holidays
How do you make brussel sprouts the must-eat side dish on your Thanksgiving Table? You mix them with chunks of slab bacon in a decadent creamy sauce, top it with Aged Gruyere, and bake the whole thing until golden brown and delicious. Our latest holiday Great Taste recipe is Silky smooth, smoky, and cheesy as can be, your family will be fighting to get the last spoonful.
Brussel Sprout and Bacon Gratin
A 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

Ingredients

  • 3 lb small brussel sprouts
  • 2 tbsp olive oil
  • 1 tbsp salt
  • 3 ounces slab bacon, diced into medium cubes
  • 1 ea small red onion, sliced as thinly as possible
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp all purpose flour
  • 1 1/2 cups milk, room temperature
  • 1 tsp salt
  • 8 oz Aged Gruyere, grated
  • 1/2 bunch parsley, roughly chopped

Directions

  1. Preheat the oven to 400F.
  2. To prepare the brussels sprouts, cut the discolored stem end off, then cut in half, making sure to discard any discolored leaves.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. If the brussels are cool, place cheese-toped casserole into a 400F oven for about 20 minutes to heat through.
  9. Garnish with the cut parsley.

Showing 1-8 of 8