Brussels Sprouts Gratin

Are you looking for a way to add a little flair to your Brussels sprouts? This is a creamy rich alternative to the way Brussel sprouts are traditionally prepared. They are covered in cream and bacon, then baked to perfection. This is the perfect Holiday dish, I hope you will give it a try!

 

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m
  • Serves: 8
  • Yield: 3/4 cups for each
  • Category:

Ingredients

  • 1 1/4 Brussels Sprouts, trimmed and coarsely chopped
  • 1 cup chopped carrots
  • 3 ounces pancetta or 8 slices of bacon chopped
  • 1/4 cup finely chopped shallots or 1/2 cup chopped onion
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 1 tablespoon all purpose flour
  • 1 cup finely shredded Asiago or Parmesan cheese (4oz.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy cream
  • 1 tablespoon coarse-ground mustard, dash of crushed red pepper
  • 1/2 cup panko bread crumbs or coarse bread crumbs

Instructions

  1. Preheat the oven to 400. Lightly grease a 1 1/2-qt. oval baking or rectangular dish. In a 3-qt. saucepan cook Brussels sprouts and carrots in lightly salted boiling water 5 to 6 minutes or until tender; drain. Return vegetables to saucepan.
  2. Meanwhile, in a 10-inch skillet cook pancetta (or bacon) over medium heat until crisp. Using a slotted spoon, transfer pancetta to paper towels to drain, reserving drippings in skillet. Add shallots (or onions), butter, and garlic to drippings in skillet; cook and stir 30 seconds. Stir in flour. Stir shallot (or onion) mixture into the vegetables in saucepan. Stir in pancetta, 1/2 cup of cheese, salt, and black pepper. Spoon Brussels sprouts mixture into the prepared dish.
  3. In a small bowl stir together cream, mustard, and crushed red pepper; pour over Brussels sprouts mixture. in another bowl combine remaining 1/2 cup cheese and the panko. Sprinkle over Brussels sprouts mixture.
  4. Bake 15-20 minutes or until mixture is bubbly and topping is golden.