brussels sprouts gratin
I first discovered this recipe in the 70's in Women's Weekly Magazine. I've been making it ever since at Christmas & Thanksgiving. Even the Brussels Sprouts haters like this casserole.
yield
6 - 8
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For brussels sprouts gratin
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1 1/2 lbbrussels sprouts
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8 slicebacon, cut in 1/2 inch pieces
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1 mdonion, thinly sliced
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2/3 cheavy cream
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3/4 tspsalt
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1/2 tspdried thyme
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1/2 tspground black pepper
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1/4 tspground nutmeg
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1/2 cseasoned breadcrumbs
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2 Tbspgrated parmesan cheese
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2 Tbspbutter, diced
How To Make brussels sprouts gratin
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1Bring a large pot of salted water to a boil. Add brussels sprouts, cook until tender, about 5 minutes. Drain and rinse in cold water until cool. Cut large sprouts in half and set aside. I keep the small sprouts whole.
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2In the same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
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3In the same pot, add the sliced onion and cook until softened, 3 - 4 minutes.
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4Meanwhile, preheat oven to 350 degrees. Stir sprouts and bacon in with the onion. Stir to mix well. Transfer to a 1-1/2 quart casserole dish.
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5In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprouts mixture.
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6In a small bowl combine the bread crumbs with the parmesan cheese. Sprinkle over the sprouts. Dot with butter.
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7Bake until lightly browned, about 30 minutes. If baking from room temp, bake for 45 min to one hour.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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