Best Brussels Sprouts And Bacon Gratin Recipes

Brussels Sprouts Gratin with Bacon and Gruyère image

Number Of Ingredients 9

2 pounds small, tender Brussels sprouts, trimmed and halved
4 ounce thick sliced bacon, chopped
3 large shallots, trimmed and thinly sliced
1 tablespoon butter
3 tablespoons flour
1/2 cup chicken broth
1 1/2 cups milk
1 cup shredded Gruyere cheese (about 6 oz)
1 Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 400F.
Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.
Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.
Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.

BRUSSELS SPROUTS AND BACON GRATIN image

Categories Vegetable

Yield 6 servings

Number Of Ingredients 14

2 pounds fresh Brussels sprouts, outer leaf layers removed, sprout ends sliced off, halved lengthwise
2 tablespoons unsalted butter, melted
1/4 pound slab of bacon cut into 1/4-inch dice
3/4 teaspoon salt (or to taste)
Freshly ground pepper, to taste
1 cup plus 2 tablespoons heavy cream
Topping
Ingredients
1½ cup fresh breadcrumbs or 1 cup dried breadcrumbs
6 tablespoons grated Parmesan
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons minced fresh sage (parsley or chives can be substituted)

Steps:

1. Preheat oven to 425 degrees and place rack on highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring two or three times during cooking. 2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside. 3. When spouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes. Let rest 15 minutes before serving.