Bacon and Brussels Sprouts Gratin

  • 2 tbsp. butter cut into pieces
  • 8 oz. bacon
  • 1 1/2 lbs. Brussels sprouts with the 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 Gruyere cheese
  • 1/2 cup plain breadcrumbs

Preheat oven to 400 F. Grease a 2-quart baking dish with either butter or non-stick cooking spray. In a separate bowl, melt the 2 tablespoons of butter. Combine the breadcrumbs with the melted butter and mix thoroughly. In another bowl, mix the cheddar and Gruyere cheeses together. Set both bowls aside. Bring a large pot of salted water to a boil. Cook the Brussels sprouts until tender, about 8 to 10 minutes. Drain the Brussels sprouts and cut them into halves. Fry the bacon until crisp and then coarsely chop it. Toss the Brussels sprouts, red pepper flakes, salt, pepper, and half of the chopped bacon in a bowl. Spread this mixture onto the prepared baking dish. Pour the heavy cream over the mixture. Sprinkle the cheese mixture and remaining bacon on top. Finish by sprinkling the breadcrumb mixture over the whole top. Bake the gratin until golden brown, about 15 minutes. Makes about 6 servings. Serve and enjoy!