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Saturday, August 12, 2017

Bacon Brussel Sprout Gratin

My sweetheart loves brussel sprouts.  I find that the taste varies depending on the method of preparation.  They can be very cabbage-like, or much milder.  I find roasting them seems to mellow their taste.  If you only have large brussel sprouts, cut them in 1/2 before roasting.

  • 1 1/2 pounds brussels sprouts, halved
  • 8 oz. bacon, or pancetta cooked and crumbled
  • 1 cup sharp cheddar cheese, grated
  • 1/2 cup fontina cheese, grated, optional
  • 3/4 cup heavy cream
  • 2 tablespoons extra-virgin olive oil
  • 1 egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes, optional
  • kosher salt and freshly ground pepper, to taste
Toss brussel sprouts with olive oil and salt and pepper.  Place on a baking sheet.  Bake at 400 degrees for 15-20 minutes.   Whisk together the cheeses, cream, egg , and spices.  Place cooked sprouts into a baking dish with 3/4 of the bacon.  Top with egg-cheese mixture.  Sprinkle with remaining bacon.  Bake at 350 for 20 minutes.

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