Bacon Brussels Sprouts Gratin is a delightful dish that combines the earthy flavors of Brussels sprouts with the rich, savory taste of bacon and cheese. It’s a perfect blend of textures and flavors that transforms an ordinary vegetable into a luxurious and comforting side dish or main course. Ideal for family dinners, special occasions, or as a festive side during the holiday season, this recipe is sure to impress with its depth of flavor and creamy texture.
Choosing the Best Ingredients
- Brussels Sprouts: Look for fresh, firm Brussels sprouts with bright green heads. Avoid sprouts with yellowing leaves.
- Bacon: Choose a high-quality bacon for the best flavor. Thick-cut bacon adds more texture and a smokier taste.
- Cheese: Sharp cheddar provides a nice tang, while fontina adds creaminess. Experiment with different cheeses like Gruyère or smoked gouda for a twist.
- Cream and Eggs: Fresh heavy cream and large eggs will help in achieving a smooth, rich base.
- Seasonings: Fresh rosemary gives an aromatic touch. Freshly ground black pepper and kosher salt are preferable for seasoning.
Tips for Preparation and Cooking
- Cooking Brussels Sprouts: Roasting Brussels sprouts before assembling the gratin enhances their flavor and texture.
- Cream Mixture Consistency: Ensure the cream and egg mixture is well whisked to avoid any lumps.
- Layering: Proper layering is key. Ensure that the Brussels sprouts are evenly covered with the bacon and cheese mixture for uniform cooking and flavor distribution.
Variations and Substitutions
- Vegetarian Option: Omit bacon and add smoked paprika for a similar smoky flavor.
- Additional Vegetables: Incorporate kale or spinach for added nutrients and color.
- Spice Adjustments: The red pepper flakes are optional. Adjust according to your heat preference.
- Gluten-Free Version: This recipe is naturally gluten-free. Just ensure that all ingredients used, especially the cheese and bacon, are gluten-free.
- Dairy-Free Adaptation: Use dairy-free cheese and cream alternatives, although this will significantly change the flavor and texture.
Bacon Brussels Sprouts Gratin Recipe
Ingredients:
- Brussels Sprouts: 1 1/2 lbs, cut into halves.
- Bacon: 8 oz., cooked until crisp and then crumbled.
- Cheeses: 1 cup of grated sharp cheddar and 1/2 cup of grated fontina (optional for added creaminess).
- Heavy Cream: 3/4 cup to create a rich base.
- Olive Oil: 2 tablespoons, extra-virgin preferred.
- Egg: 1 large, to help bind the gratin.
- Seasonings: Minced rosemary (1 sprig), 1 teaspoon each of garlic powder and onion powder, and 1/2 teaspoon of red pepper flakes (optional for a spicy kick).
- Salt and Pepper: Kosher salt and freshly ground pepper, adjusted to taste.
Instructions:
- Preparation: Preheat your oven to 400º F (204º C).
- Brussels Sprouts Preparation: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a large baking dish and roast for 15-20 minutes until they are partially tender.
- Cheese Mixture: In a mixing bowl, combine the egg, heavy cream, minced rosemary, garlic powder, onion powder, and red pepper flakes. Whisk these together thoroughly. Fold in both the sharp cheddar and fontina cheeses into the mixture.
- Assembling the Gratin: After removing the Brussels sprouts from the oven, sprinkle 3/4 of the cooked, crumbled bacon over them. Pour the prepared cheese and cream mixture over the sprouts and bacon. Stir gently to combine.
- Final Touches and Baking: Scatter the remaining bacon pieces on top. Lower the oven temperature to 350º F (177º C). Place the baking dish back in the oven and bake for an additional 20-25 minutes, until the cheese is bubbly and the gratin is set.
- Serving: Allow the gratin to cool for about 5 minutes before serving. This rest period lets the gratin set for easier serving.
This Bacon Brussels Sprouts Gratin is a savory, cheesy delight perfect for any occasion. Its combination of flavors and textures makes it a crowd-pleaser that’s both comforting and sophisticated. Enjoy the harmonious blend of creamy cheese, crisp bacon, and tender Brussels sprouts in this delightful dish.