Bacon & Brussels Sprout Gratin
Servings:*
8 peopleIngredients
- 6 slices thick-cut bacon
- 30 ounces (~8 cups) Brussels sprouts, roughly chopped/shredded*
- 2 cloves garlic
- 1/2 teaspoon salt
- 1 1/2 cups Gruyère cheese, divided
- 1 1/2 cups heavy cream
- 2 tablespoons butter, melted
- 3/4 cup breadcrumbs
Directions
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Heat the oven to 400º F.
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In a large skillet, cook the bacon over medium-high heat until crispy.
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Transfer the bacon to paper towels to drain, leaving the grease.
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Add the Brussels sprouts to the pan and cook until slightly softened, about 5 minutes.
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Add the garlic and salt and cook for another minute.
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Chop up the cooked bacon and toss it with the Brussels sprouts.
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Add 1 cup of the Gruyère cheese.
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Transfer the mixture to a greased baking dish measuring 9 x 13 inches.
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Drizzle the mixture with the heavy cream and sprinkle the remaining cheese over the top.
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In a small bowl, stir together the melted butter and breadcrumbs.
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Sprinkle the breadcrumbs over the gratin. Note: at this point you can cover the gratin with plastic wrap and refrigerate it until ready to bake, up to one day in advance.
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Bake the gratin in the heated oven until the breadcrumbs are golden brown, 20-25 minutes. If you’re baking this after it has been in the refrigerator, expect to add about 5 minutes to the baking time.
Chef’s tip
*I quartered half of the brussels sprouts and shredded the other half.