Take-out Tuesday, Brussels Sprouts & Bacon Gratin

the Painted Apron

7 years ago

Thank you for all the prayers and well wishes about hurricane Nate. I am happy to report that we were very lucky and had no damage, no power loss, and things are back to normal 😅 It was very windy, lots of tornado warnings, and scary stuff, but thankfully it was over quickly~

Stressful times call for comfort food!

I know some people have a severe aversion to Brussels Sprouts,

HH is one of them…

But, he’s in the minority, and they are my very favorite, so I cook them all the time

Even HH will eat them when they are roasted and paired with bacon

And covered with cheese?

Yes Please!

Add some cream and it’s a dream

Part creamy, part crispy, with savory little charred edges…

See all the textures and colors, layers and flavors???

So easy!

Brussels Sprouts & Bacon Gratin

Even non Brussels Sprouts lovers will love this tasty gratin full of bacon and 2 kinds of cheese

Course Side Dish

Cuisine American

Keyword Baked Brussels Sprouts, Brussels sprout casserole, Brussels sprouts, Brussels sprouts and bacon gratin

Prep Time 30

Cook Time 30

Servings 4

Ingredients

30 Brussels Sprouts
8 slices bacon
olive oil
salt and pepper
1/2 cup half and half
2 oz. shaved Parmesan cheese
3 oz. crumbled bleu cheese optional

Instructions

Place bacon on a parchment lined baking sheet, leaving spaces between the strips.
Wash sprouts, cut off ends and cut in half. Place sprouts evenly between the strips of bacon.
Drizzle sprouts lightly with olive oil and season with salt and pepper.
Roast at 400 degrees until bacon and sprouts are done, 20-25 minutes.
Drain bacon on paper towels and tear or cut into 1 inch pieces.
Place sprouts and bacon in a lightly greased or sprayed 1 1/2 quart baking dish.
Pour cream over all and sprinkle with cheeses. Bake at 350 for 20-30 minutes until golden and set.

Pin this for Thanksgiving feasting!