Creamy Brussels Sprout and Bacon Gratin
Cheesy, bacon-y, kissed with cream…these Brussels sprouts will be sure to disappear from the holiday table fast.
Ingredients
- 1 (8-ounce) package Applegate Naturals Sunday Bacon, chopped
- 2 pound Brussels sprouts, trimmed and halved
- 4 cloves garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 1 cup heavy cream
- 1 cup shredded Gruyère
- Chopped parsley, for garnish
Instructions
- Preheat the oven to 375ºF.
- In a heavy, ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp and browned, 5 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Remove any excess bacon fat from the pan then add the Brussels sprouts to the pan and cook, stirring occasionally, until bright green and beginning to soften, about 10 minutes. Season to taste with salt and pepper, then stir in the cream and simmer gently until sprouts are crisp-tender and cream has reduced somewhat, about 5 minutes.
- Remove from the heat and gently stir in the bacon. Scatter the shredded cheese over top. Transfer the skillet to the oven and bake until cheese is melted and golden brown, 8 to 10 minutes. Garnish with chopped parsley and serve at once.
- Preheat the oven to 375ºF.
- In a heavy, ovenproof skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp and browned, 5 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain. Remove any excess bacon fat from the pan then add the Brussels sprouts to the pan and cook, stirring occasionally, until bright green and beginning to soften, about 10 minutes. Season to taste with salt and pepper, then stir in the cream and simmer gently until sprouts are crisp-tender and cream has reduced somewhat, about 5 minutes.
- Remove from the heat and gently stir in the bacon. Scatter the shredded cheese over top. Transfer the skillet to the oven and bake until cheese is melted and golden brown, 8 to 10 minutes. Garnish with chopped parsley and serve at once.