Brussels Sprout and Bacon Gratin
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 lbs Brussels sprouts, outer leaves removed, ends sliced off, halved lengthwise
- 2 tablespoons unsalted butter, melted
- 1⁄4 lb slab bacon, cut into 1/4-inch dice, uncooked
- 3⁄4 teaspoon salt, can adjust to personal taste
- fresh ground black pepper, to taste
- 1 cup heavy cream, PLUS
- 2 tablespoons heavy cream
-
TOPPING
- 1 1⁄2 cups fresh breadcrumbs, substitute 1 C dried
- 6 tablespoons grated parmesan cheese
- 3 tablespoons unsalted butter, melted
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 3 tablespoons fresh sage, minced, substitute parsley, chives
directions
- Preheat oven to 425°F and place rack at the highest level.
- Toss Brussels sprouts with melted butter, bacon, salt and pepper.
- *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
- 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 2 or 3 times during cooking.
- Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
- When sprouts are ready (after 25 mins), toss with cream.
- Return to the original baking dish and arrange 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.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.