Best 2 Brussels Sprouts And Bacon Gratin Recipes

BRUSSELS SPROUTS GRATIN WITH BACON AND GRUYèRE

Steps:

• Preheat the oven to 400F.
• Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
• In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.
• Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
• Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
• Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.
• Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.

BRUSSELS SPROUTS AND BACON GRATIN

Steps:

• 1. Preheat oven to 425 degrees and place rack on highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring two or three times during cooking. 2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside. 3. When spouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes. Let rest 15 minutes before serving.