25 minutes
A creamy and savory gratin featuring tender Brussels sprouts baked with bacon or pancetta, cream, and a golden breadcrumb topping.
Brussels Sprouts, trimmed and cleaned
0 lb
Bacon, cut into ½-inch pieces
slices
Pancetta, cut into ½-inch pieces
slices
to taste
to taste
Unsalted Butter, shaved
tablespoons
cups
Heavy Cream, mixed with half-and-half
optional
cups
1. Prepare Brussels Sprouts
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Boil the sprouts in salted water for about 10 to 12 minutes until just tender.
2. Cook Bacon or Pancetta
Cook the bacon or pancetta in a pan over medium heat until the fat renders and the pieces are limp with a hint of crispness.
3. Combine Sprouts and Bacon
Add the boiled Brussels sprouts to the pan with bacon or pancetta, season with salt and black pepper, and stir together for a few minutes.
4. Prepare Baking Dish
Rub the baking dish with butter and transfer the Brussels sprouts and bacon or pancetta mixture into it. Pour the half-and-half or cream mixture over the sprouts.
5. Add Breadcrumbs
Sprinkle fresh breadcrumbs over the top and dot with butter.
6. Bake the Gratin
Bake in a preheated oven at 400°F for 20 to 25 minutes until the cream bubbles and the breadcrumbs turn golden brown.
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