Bacon Brussels Sprout Gratin

Brussels sprouts were something I never tasted until I was an adult.  I think my mother didn't like them, so it wasn't something we ever had for dinner.  My first experience was when I was 21 and doing an internship in Australia.  I stayed with a family for a period of time while for the 2 months I was in Australia. They served it with a lamb roast(also another food I had never had).  I instantly fell in love with them.

They have a flavor similar to broccoli, but yet different. While they look like miniature cabbages, they definitely do not taste like cabbage. A few years ago I gave growing my own a try and failed epicly with a huge infestation of aphids and cabbage moth larvae.  The next year was only slightly better.  I gave up for a couple years and then tried again this year.  My oldest daughter loves them.  I was diligent with the homemade non-toxic insecticidal soap and was rewarded with a bumper crop.  So what to do with all those wonderful Brussels Sprouts?

I had seen a recipe floating around on Facebook for Brussels Sprouts gratin, but I never clicked on the post.  I decided it sounded delicious and just made my own with what I thought a gratin might have in it.  If you follow me on Instagram (be.glutenfree) you probably saw pictures of the final product.  I think it turned out well and my whole family loved it.  I included bacon, which for me is like the duck tape of cooking.  So here is the recipe as I promised to my Instagram followers.

Bacon Brussels Sprout Gratin

2015-12-05 18:30:06

A smoky blend of cheese and Brussels sprouts. Good enough to convert the most stubborn eater.

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1. 4 slices bacon, diced and cooked to crispy
2. 2 C Brussels sprouts, cut in 1/2
3. 2 Tbsp bacon drippings or coconut oil
4. 2 Tbsp butter
5. 1 C Parmesan cheese, shredded

Instructions

1. Preheat oven to 350 degrees F.
2. Grease a 9" x 13" baking dish with coconut oil.
3. In a medium frying pan, fry the diced bacon until crispy. Drain and set aside.
4. Cut off the woody bottoms of the Brussels sprouts and peel off any brown or yellow leaves. Cut in 1/2 or even into 1/4 if the sprouts are large.
5. Fill the bottom of the prepared baking dish with the Brussels sprouts
6. In a small saucepan, melt the butter and bacon drippings/coconut oil.
7. Drizzle the butter mixture over the Brussels sprouts.
8. Season with salt and pepper to taste.
9. Bake covered with aluminum foil for 40 minutes.
10. Take dish out of oven and sprinkle bacon bits over the top and cover with the shredded cheese.
11. Return to oven and bake for an additional 5-10 minutes, until cheese is melted and just beginning to brown.
12. Serve warm with your favorite main dish.

By Leanne Overlander

BE Gluten Free https://be-gluten-free.com/