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 😉
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.
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 😉
- Brussels sprouts, 750g
- Bacon pieces, 150g
- Cream, 200g (I used crème fraiche)
- Milk, 100 ml
- Egg, 1 large
- Cheese, 1 handful
- Salt, pepper
- Preheat the oven to 200 degrees Celsius.
- 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.
- Fry the bacon until nice and crisp. Add in a baking dish together with the Brussels sprouts.
- 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!)
- Pour the mixture over the bacon and Brussels sprouts. Top with the cheese, and place into the preheated over for 40 minutes.
- Can be reheated in the microwave the next day. For a lighter variety, half the amount of cream and add extra milk and egg.