Brussels Sprouts and Bacon Gratin
Servings 8 servings
Calories 435kcal
Ingredients
- 8 slices bacon
- 1 medium red onion finely diced
- 4 cloves garlic minced
- 4 Tbsp butter
- 1 cup chicken stock
- 2 - 2 1/2 lb Brussel sprouts trimmed and halved
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp crushed red pepper flakes
- 1 tsp fresh thyme plus additional for garnishing
- 1 cup heavy cream
- 1 1/2 cup shredded Gruyere or white cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 Tbsp grated Parmesan cheese
Instructions
- 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 drippings 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, stirring occasionally, until fork tender. (Chicken stock should evaporate.)
- Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and bacon.
- In a small bowl, melt reserved 2 Tbsp butter. Toss with panko and Parmesan, sprinkle on top.
- Place into the oven and bake until cheese is bubbly around 15-20 minutes. Broil for 1-2 minutes to brown top further, if desired.
- Let stand 5 minutes, then serve garnished with additional thyme.
Nutrition
Serving: 1serving | Calories: 435kcal | Carbohydrates: 29g | Protein: 21g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 715mg | Potassium: 1138mg | Fiber: 10g | Sugar: 7g | Vitamin A: 2841IU | Vitamin C: 219mg | Calcium: 409mg | Iron: 4mg