Smoky Brussels Sprouts Gratin
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs Brussels sprouts (fresh sprouts trimmed and halved and cooked for 6-8 minutes, or frozen baby sprouts, cooked about 3)
- 3 -4 slices bacon, diced (I used thick sliced bacon)
- 1 tablespoon butter
- 8 ounces shallots, very thinly sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 3 ounces cream cheese
- 6 ounces smoked gouda cheese
- salt
- pepper
- 1 pinch nutmeg
- 3 tablespoons butter
- 1 1⁄2 cups fresh breadcrumbs
directions
- Prepare Brussels sprouts and drain well.
- Cook diced bacon until well done but not too crisp.
- Remove bacon to a paper towel but leave the bacon fat in the pan.
- Add the 1 Tbsp butter to pan and heat until sizzling and add the shallots.
- Saute over low heat until shallots start to brown, but don't allow to brown too much.
- In saucepan, melt 2 Tbsp butter and add the flour.
- Stir for about 2 minutes to cook the flour.
- Slowly whisk in the milk.
- Cook until the mixture simmers and allow to thicken for about 3 minutes more.
- Stir in cream cheese and smoked Gouda until completely melted.
- In a large non-stick saute pan, melt 3 Tbsp butter until sizzling and add breadcrumbs.
- Stir well to coat and toast slightly.
- Mix the bacon and shallots with the cheese sauce and stir into cooked Brussels sprouts.
- Place into shallow casserole dish.
- Sprinkle toasted breadcrumbs over casserole and bake in medium oven (350°F) until casserole is bubbly and hot.
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Reviews
-
I made this for Thanksgiving with my parents. It was excellent! I'm sure I'll get requests for this in future. I used an apple-smoked gouda and some really nice turkey bacon. I baked it for about 20 minutes, which seemed long enough. The smokey flavor and creamy sauce really enhanced the brussels sprouts! I love brussels sprouts regardless, but this was a really nice, special way to serve them. My mother loved them, too, and my father--who doesn't care for brussels sprouts--raved about them. Even DS liked them okay (not bad, considering he's 3). DH was the only one who didn't care for it, and that was not because he thought it was bad, but because he's a purist--"gilding the lily" was his phrase! But oh, what gilding! Thanks for posting JoAnn!
RECIPE SUBMITTED BY
JoAnn
St. Paul, MN
Love to read. I collect books and have quite a collection but am always adding more. I have also discovered audio books and find that I am able to get through more books by listening to them.
Have recently started knitting and I really enjoy it even if it is quite a challenge at times.
Always searching for a great recipe in any food category. As might be expected I never find "The One" but find many delicious ones along the way.
One of our favorite restaurants is Jensen's Supper Club located in Eagan, MN.