How To Make Parmesan Brussels Sprouts Gratin with Bacon
Topped with cheese and bacon, blanched Brussels sprouts are smothered and baked with a rich cream sauce for a tasty gratin.
- 1½lbsbrussels sprouts
- 2tbspall purpose flour
- ½tspblack pepper,freshly ground
- 2cupwhipping cream,or half and half
- ½cupparmesan cheese,grated and divided
- 1cupmozzarella cheese,shredded
In a large pot of boiling water add the Brussels sprouts and blanch for 7 minutes. Add them to an ice bath to stop the cooking process. Drain and set aside.
In a medium saucepan add the bacon and cook for 4 to 5 minutes or until crisp. Remove and set aside on a paper towel-lined plate.
Preheat oven to 350 degrees F. Add the Brussels sprouts to the bottom of a 9×13-inch pan or large skillet.
In a small saucepan add the butter and flour, salt and peper. Whisk in the heavy cream, parmesan cheese until it starts to thicken. Pour over the brussels sprouts and top with bacon and cheese.
Bake for 20 to 25 minutes or until golden and bubbly.
Serve and enjoy.
- Calories: 632.65kcal
- Fat: 54.22g
- Saturated Fat: 30.54g
- Trans Fat: 0.19g
- Monounsaturated Fat: 17.30g
- Polyunsaturated Fat: 3.31g
- Carbohydrates: 16.49g
- Fiber: 4.44g
- Sugar: 5.69g
- Protein: 23.34g
- Cholesterol: 164.72mg
- Sodium: 726.07mg
- Calcium: 502.41mg
- Potassium: 626.83mg
- Iron: 2.06mg
- Vitamin A: 411.97µg
- Vitamin C: 96.87mg
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