Smoky Brussels Sprouts Gratin
- Reviews 1
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1 1⁄2 lbs Brussels sprouts (fresh sprouts trimmed and halved and cooked for 6-8 minutes, or frozen baby sprouts, cooked about 3)
- 3 -4 slices bacon, diced (I used thick sliced bacon)
- 1 tablespoon butter
- 8 ounces shallots, very thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 3 ounces cream cheese
- 6 ounces smoked gouda cheese
- salt
- pepper
- 1 pinch nutmeg
- 3 tablespoons butter
- 1 1⁄2 cups fresh breadcrumbs
Directions
- Prepare Brussels sprouts and drain well.
- Cook diced bacon until well done but not too crisp.
- Remove bacon to a paper towel but leave the bacon fat in the pan.
- Add the 1 Tbsp butter to pan and heat until sizzling and add the shallots.
- Saute over low heat until shallots start to brown, but don't allow to brown too much.
- In saucepan, melt 2 Tbsp butter and add the flour.
- Stir for about 2 minutes to cook the flour.
- Slowly whisk in the milk.
- Cook until the mixture simmers and allow to thicken for about 3 minutes more.
- Stir in cream cheese and smoked Gouda until completely melted.
- In a large non-stick saute pan, melt 3 Tbsp butter until sizzling and add breadcrumbs.
- Stir well to coat and toast slightly.
- Mix the bacon and shallots with the cheese sauce and stir into cooked Brussels sprouts.
- Place into shallow casserole dish.
- Sprinkle toasted breadcrumbs over casserole and bake in medium oven (350°F) until casserole is bubbly and hot.
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