Brussels Sprouts Gratin

Course Side Dish

Cuisine American, Southern

Keyword brussels-sprouts-gratin, brussels-sprouts-recipe, brussels-sprouts-with-bacon

Prep Time 10

Cook Time 30

Stand time 5

Total Time 45

Servings servings

Calories 435kcal

Preheat oven to 375°. In a large 12-inch oven safe skillet over medium-high heat, cook bacon until crispy, around 6-8 minutes. Remove using a slotted spoon to paper towels to drain. Reserve 3 Tbsp bacon fat in pan, freeze or discard the rest. Drain bacon on a paper towel-lined plate, then chop.
Return skillet to medium-high heat adding 2 Tbsp butter to bacon drippings. Add onion cooking for 2-3 minutes, then add garlic. Cook for 1 minute.
To the pan add chicken stock, brussels sprouts salt, pepper, red pepper flakes and thyme. Lower heat to medium, then cook uncovered for 10-15minutes, stir occasionally, until fork tender. (Chicken stock should evaporate.)
Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and cooked bacon.
In a small bowl, melt reserved 2 Tbsp butter. Toss with panko bread crumbs and Parmesan cheese, sprinkle on top.
Place the skillet into the oven and bake until cheese is bubbly around 15-20 minutes. Increase the oven to broil. Leave it under the broiler for 2 minutes or so at the end of baking, until the top is golden brown.
Let stand 5 minutes, then serve garnished with additional thyme.

Fresh Herbs - You could use fresh rosemary, parsley or chives in place of thyme.
Onion - You can use sweet onion or shallots in place of red onion.
Bacon - If you want to keep this dish meat free you can use olive oil or vegetable oil to saute the onion.
Flavor - Larger brussels sprouts tend to take on more of a cabbage flavor. Smaller, means they're apt to be less bitter when prepared properly.
Prep the Brussels Sprouts - Trim the ends of the Brussel sprouts removing the woody end and pluck any yellowing leaves before cooking for the best flavor.
Use Fresh Brussels Sprouts - When making delicious to eat brussels sprouts, it begins with the sprouts themselves. When choosing them look for compact leaves and a bright green color. Yellowing or brown spots are signs they aren't fresh.