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.
prep time
30 Min
cook time
30 Min
method
Bake
yield
6 - 8
Ingredients
- 1 1/2 pounds brussels sprouts
- 8 slices bacon, cut in 1/2 inch pieces
- 1 medium onion, thinly sliced
- 2/3 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons grated parmesan cheese
- 2 tablespoons butter, diced
How To Make brussels sprouts gratin
-
Step 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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Step 2In the same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
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Step 3In the same pot, add the sliced onion and cook until softened, 3 - 4 minutes.
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Step 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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Step 5In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprouts mixture.
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Step 6In a small bowl combine the bread crumbs with the parmesan cheese. Sprinkle over the sprouts. Dot with butter.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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