Shredded Brussels Sprouts Gratin with Bacon
Ingredients
-
2
strips
Bacon, chopped into ½” pieces
-
8
oz.
fresh Brussels Sprouts, ends trimmed and discarded, sprouts thinly sliced
-
2
tbsp.
finely chopped Shallot
-
1
clove
Garlic, minced
-
⅛
tsp.
Nutmeg
-
¼
tsp.
Mustard Powder
-
1
wedge
Lemon, about 1 tsp. lemon juice
-
¼
cup
Vegetable Broth
-
⅓
cup
Heavy Cream
-
¾
cup
shredded Gruyere, divided
-
¼
cup
grated Parmesan
-
to taste
Salt + Pepper
Instructions
- Preheat the oven to 400°F.
- Cook the chopped bacon in a skillet over medium heat until crispy, then set aside, leaving the fat in the pan.
- Slice the Brussels sprouts and add them to the skillet with the bacon fat, cooking until tender.
- Add shallots and garlic, cooking until softened.
- Stir in nutmeg, mustard powder, and salt, cooking for a few more minutes.
- Add vegetable broth and heavy cream, cooking until mostly absorbed.
- Mix in half of the Gruyere cheese and the crispy bacon, along with lemon juice, salt, and pepper.
- Top with remaining Gruyere and Parmesan cheese.
- Transfer to the oven and bake for 8-10 minutes, then broil for 2-3 minutes until cheese is bubbly and browned.
- Serve warm.
Nutrition Facts (estimated)
Servings
2-3 servings
Calories
436
Total fat
30g
Total carbohydrates
20g
Total protein
16g
Sodium
600mg
Cholesterol
40mg
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