I’ve always liked brussels sprouts. And broccoli. And cabbage. And spinach. And every other vegetable that others around me deemed “gross”. But when I was growing up, I was lucky enough to have my grandmother care for me after school every day. She made all sorts of dishes, but the one sure-fire way that she was going to get me to eat my vegetables was to put cheese on it.
Keeping with that same thought, I figured why not add a little heavy cream and bacon too? And so I give you, the brussels sprouts gratin.
Ingredients
- 1 1/2 pounds brussels sprouts, halved
- 8 oz bacon, cooked and crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup fontina cheese, shredded (optional)
- 3/4 cup heavy cream
- 2 tablespoons olive oil
- 1 egg
- 1 sprig of rosemary, minced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Toss brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.
- In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder, and red pepper flakes. When the mixture is well-combined, stir in the cheeses.
- Remove the brussels sprouts from the oven and add 6 ounces of bacon to the baking dish (leaving about 2 ounces out). Pour cheese mixture over the top and stir everything together. Then top with remaining bacon.
- Reduce oven temperature to 350 degrees, and return baking dish to the oven and bake for 20-25 minutes, or until cheese is bubbly and just set.
- Remove from oven and let cool 5 minutes before serving.
