Brussels Sprouts Gratin

Alice C

By
@Alliebaba

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.


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Rating:

Comments:

Serves:

6 - 8

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2 lb
brussels sprouts
8 slice
bacon, cut in 1/2 inch pieces
1 medium
onion, thinly sliced
2/3 c
heavy cream
3/4 tsp
salt
1/2 tsp
dried thyme
1/2 tsp
ground black pepper
1/4 tsp
ground nutmeg
1/2 c
seasoned breadcrumbs
2 Tbsp
grated parmesan cheese
2 Tbsp
butter, diced

Directions Step-By-Step

1
Bring 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.
2
In the same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
3
In the same pot, add the sliced onion and cook until softened, 3 - 4 minutes.
4
Meanwhile, preheat oven to 350 degrees. Stir spouts and bacon in with the onion. Stir to mix well. Transfer to a 1-1/2 quart casserole dish.
5
In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprouts mixture.
6
In a small bowl combine the bread crumbs with the parmesan cheese. Sprinkle over the sprouts. Dot with butter.
7
Bake until lightly browned, about 30 minutes. If baking from room temp, bake for 45 min to one hour.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American