Brussels Sprout and Bacon Gratin |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany any roast or grilled meat or poultry. Prep and cooking times does not include 15 mins. resting time. Recipe courtesy of Gail Monaghan, Wall Street Journal Cooking and Eating, 1/28/12 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 |
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:
1. Preheat oven to 425°F and place rack at the highest level.
2. Toss Brussels sprouts with melted butter, bacon, salt and pepper.
3. *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
4. 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.
5. Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
6. When sprouts are ready (after 25 mins), toss with cream.
7. Return to the original baking dish and arrange in a single layer.
8. Sprinkle the topping evenly over all.
9. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
10. Let rest 15 minutes before serving.
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