When In Doubt, Put A Little Bacon and Cheese On It (Brussels Sprouts Gratin)
I've always liked brussels sprouts. And broccoli. And cabbage. And spinach. And every other vegetable that others around me deemed "gross". But when I was growing up, I was lucky enough to have my grandmother care for me after school every day. She made all sorts of dishes, but the one sure-fire way that she was going to get me to eat my vegetables was to put cheese on it.
Keeping with that same thought, I figured why not add a little heavy cream and bacon too? And so I give you, the brussels sprouts gratin.
- 1 1/2 pounds brussels sprouts, halved
- 8 oz bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup fontina cheese, shredded (optional)
- 3/4 cup heavy cream
- 2 tablespoons olive oil
- 1 egg
- 1 sprig of rosemary, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- salt and pepper to taste
- Preheat oven to 400 degrees.
- Toss brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
- In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder, and red pepper flakes. When the mixture is well-combined, stir in the cheeses.
- Remove the brussels sprouts from the oven and add 6 ounces of bacon to the baking dish (leaving about 2 ounces out). Pour cheese mixture over the top and stir everything together. Then top with remaining bacon.
- Reduce oven temperature to 350 degrees, and return baking dish to the oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
- Remove from oven and let cool 5 minutes before serving.