Friday, January 6, 2017



2 tablespoons unsalted butter, cut into pieces, plus more for the dish.
8 ounces bacon.
1 pound Brussels Sprouts, outer leaves and stems removed.
Pinch of red pepper flakes.
Freshly ground pepper and kosher salt to taste.
1/2 cup heavy cream.
1/2 cup grated white cheddar cheese.
1/2 cup breadcrumbs.


1. Preheat oven to 400 degrees F. Grease, butter, or spray a 2 quart baking dish.

2. Bring a large pot of salted water to a boil. Add the brussels sprouts and cook until tender.
    8 to 10 minutes. Drain the brussels sprouts and coarsely chop. Fry bacon (if raw) until
    crips and coarsely chop.

3. Transfer sprouts and half of the bacon to the prepared baking dish and toss with the red
     pepper flakes, ground pepper and salt to taste, then spread out evenly. Pour the cream on top, sprinkle
     with the white cheese, remaining bacon and breadcrumbs and dot with the butter pieces.

4. Bake the gratin until bubbly and golden brown, about 20 minutes.

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