Brussels sprouts and bacon gratin

Brussel sprouts boring? Heck no! Turn them into something delicious with this creamy, cheesy gratin with bacon. | Stay Alive and Cooking

Brussel sprouts boring? Heck no! Turn them into something delicious with this creamy, cheesy gratin with bacon. | Stay Alive and Cooking

Brussels sprouts are not really a favourite vegetable. That’s why I’ve been on a mission to find the most delicious dishes featuring Brussels sprouts: roasted, raw, and now in this creamy gratin! Needless to say this is my favourite variety so far. The cheese and bacon make it so good and indulgent πŸ˜‰

More recipes:

Roasted Brussels sprouts with balsamic glaze

Brussels sprouts salad with apple and chicken

Chicken with Brussels sprouts, pear and mashed potatoes

Brussel sprouts boring? Heck no! Turn them into something delicious with this creamy, cheesy gratin with bacon. | Stay Alive and Cooking

Gratin

I don’t usually make gratins. That’s partially because I always thought of it as a difficult dish that was only sold in restaurants, and partially because I made one once and failed. Story time!

So, it’s Christmas 2015 and the first time I’m the host: my parents and brother came to our place instead of the other way around. Of course, being into food and all, I wanted to create a nice Christmas feast. I spent days in the kitchen, cooking up a variety of recipes I had or had not yet tried before.

Brussel sprouts boring? Heck no! Turn them into something delicious with this creamy, cheesy gratin with bacon. | Stay Alive and Cooking

I made bruschetta, Italian meatballs and melon soup with dried ham crisp for starters. Dinner would be mom’s cooked pears and my beef stew served with a pea mash and potato gratin. No, not a regular gratin: pommes dauphinoises. Which basically are very thinly sliced potatoes in loads of cream and cheesy layers.

The recipe I used said I should use raw potato slices, which I did. Only then it took so long to get soft: in the end we even microwaved it and still we had some slices that were not cooked through! Nightmare. Of course, everyone said it was not a problem but I was a bit disappointed. Which lead me to never cook a gratin again, until now! 

And I can tell you: this one works. No raw ingredients, it’s just the way a gratin should be!

Brussels sprout and bacon gratin

Onto the actual recipe! I hope you enjoy, I can tell you that this one is cooked all the way through and very delicious πŸ˜‰

Viv
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Brussels sprout gratin
Serves 4
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. Brussels sprouts, 750g
  2. Bacon pieces, 150g
  3. Cream, 200g (I used crème fraiche)
  4. Milk, 100 ml
  5. Egg, 1 large
  6. Cheese, 1 handful
  7. Salt, pepper
Instructions
  1. Preheat the oven to 200 degrees Celsius.
  2. Start by removing the the stems and brown leaves from the sprouts. Boil them in water for 8-10 minutes. Cut the largest ones in half.
  3. Fry the bacon until nice and crisp. Add in a baking dish together with the Brussels sprouts.
  4. Mix the egg, cream and milk together and add a pinch of salt and pepper. (Remember: the bacon and cheese add loads of salt as well!)
  5. Pour the mixture over the bacon and Brussels sprouts. Top with the cheese, and place into the preheated over for 40 minutes.
  6. Enjoy!
Notes
  1. Can be reheated in the microwave the next day. For a lighter variety, half the amount of cream and add extra milk and egg.
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6 Replies to “Brussels sprouts and bacon gratin”

    1. Ohhhh yes that is such a good idea! We don’t celebrate thanksgiving, but it would be perfect for Christmas. Thanks for stopping by Cheyanne!

    1. That’s exactly why I love experimenting with veggies not everyone likes: you never know how good they may taste in other ways! I don’t like cooked brussels sprouts either, but when they are roasted or in this gratin… Delicious. Thank you for stopping by!

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