35 minutes
A delicious and indulgent Brussels sprouts bake with bacon, cream, and a crispy breadcrumb topping.
Brussels Sprouts, trimmed
0 lb
Bacon, cut into 0.5-inch pieces
each
Pancetta, cut into 0.5-inch pieces
each
to taste
to taste
for greasing and topping
Half-and-Half, or a mixture of half-and-half and heavy cream
cups
Heavy Cream, or a mixture of half-and-half and heavy cream
cups
Fresh Breadcrumbs, fresh
cups
1. Preheat the oven
First, preheat your oven to 400°F (200°C) to ensure it's hot and ready when you need it.
2. Trim and cook Brussels sprouts
Trim the Brussels sprouts by removing the outer leaves and cutting off the stems. Bring a pot of salted water to a boil and cook the Brussels sprouts for about 10 to 12 minutes until they are tender. Once cooked, drain them well and chop them coarsely.
3. Cook bacon or pancetta
In a heavy pan over medium heat, cook the bacon or pancetta pieces until they are just rendered and limp.
4. Combine Brussels sprouts and bacon
Add the chopped Brussels sprouts to the pan, season with salt and fresh-ground black pepper, and stir everything together. Let it cook for a few minutes to allow the flavors to meld.
5. Transfer to baking dish
Butter a gratin or baking dish to prevent sticking and transfer the Brussels sprouts and bacon mixture into it, spreading it evenly.
6. Add cream mixture and breadcrumbs
Pour the half-and-half or cream mixture over the sprouts. Sprinkle the fresh breadcrumbs evenly over the top. Dot the top with thin shavings of butter.
7. Bake the dish
Bake the dish in the preheated oven for 20 to 25 minutes until the crumbs are golden and the dish is bubbling.
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