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Bacon Brussels Sprouts Gratin
Bacon Brussels Sprouts Gratin

Bacon Brussels Sprouts Gratin
Bacon Brussels Sprouts Gratin
Source
Ingredients:
1
Servings
  • 1
    lb
     brussels sprouts, trimmed and halved
  • 6
    slice
     bacon
  • 240
    ml
     shredded cheddar cheese
  • 120
    ml
     shredded gruyère cheese (optional)
  • 120
    ml
     heavy cream
  • 120
    ml
     sour cream
  • 2
    clove
     garlic, minced
  • 0.5
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
Bacon Brussels Sprouts Gratin
Instructions:
  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until they are slightly crispy and golden brown. Remove from the oven and set aside.
  3. Cook the Bacon: While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve some bacon drippings in the skillet.
  4. Prepare the Cream Mixture: In a bowl, mix together the heavy cream, sour cream, minced garlic, dried thyme, salt, and pepper.
  5. Combine Ingredients: In a large bowl, combine the roasted Brussels sprouts, crumbled bacon, and shredded cheeses. Pour the cream mixture over the top and toss until well coated.
  6. Assemble the Gratin: Transfer the mixture to a greased baking dish, spreading it out evenly.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
  8. Cool and Serve: Allow the gratin to cool for a few minutes before serving. Enjoy warm.
  • 1
    lb
     brussels sprouts, trimmed and halved
  • 6
    slice
     bacon
  • 240
    ml
     shredded cheddar cheese
  • 120
    ml
     shredded gruyère cheese (optional)
  • 120
    ml
     heavy cream
  • 120
    ml
     sour cream
  • 2
    clove
     garlic, minced
  • 0.5
    tsp
     dried thyme
  • 1
    item
     salt and pepper to taste
  • 2
    tbsp
     olive oil
1
Servings
0

Preheat the Oven: Preheat your oven to 400°F (200°C).

Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until they are slightly crispy and golden brown. Remove from the oven and set aside.

Cook the Bacon: While the Brussels sprouts are roasting, cook the bacon in a skillet over medium heat until crispy. Remove the bacon, crumble it, and set aside. Reserve some bacon drippings in the skillet.

Prepare the Cream Mixture: In a bowl, mix together the heavy cream, sour cream, minced garlic, dried thyme, salt, and pepper.

Combine Ingredients: In a large bowl, combine the roasted Brussels sprouts, crumbled bacon, and shredded cheeses. Pour the cream mixture over the top and toss until well coated.

Assemble the Gratin: Transfer the mixture to a greased baking dish, spreading it out evenly.

Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

Cool and Serve: Allow the gratin to cool for a few minutes before serving. Enjoy warm.

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