Brussel Sprout Gratin

By Alqualonde

It is easy, and requires only a few ingredients, such as the sprouts, some shallots, a little bacon, cream and Parmesan cheese. See, I told you it would be easy. I love the dish as the sprouts are flash cooked to retain their gorgeous color, and crisp bite. The addition of salty bacon, and nutty Parmesan makes them even more delicious. So, what are you waiting for? You have time … run out and grab the ingredients, and then thank me later!

If you don’t like to cook or you don’t have the time, check out Wholefoods; they are still accepting orders for an amazing Thanksgiving dinner. We had a chance to sample one a couple weeks ago, and it was fresh, flavorful, and very seasonal.

Ingredients

• 2 pounds brussel sprouts, cut in half
• 6 slices bacon, chopped into small pieces
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 cup heavy cream
• 1/2 cup parmesan cheese
• kosher salt, to taste
• fresh cracked black pepper, to taste

Preparation

Step 1

Heat oven to 350, and butter a baking dish. Bring a large saucepan of water to a boil. While the water is boiling, cook the bacon over low heat, until lightly browned, about 8 minutes. Remove the bacon with a slotted spoon from the pan of drippings, and set aside on a paper towel. Drain off all of the bacon drippings except for 1 tablespoon. Add the shallot, and cook over low heat, until soft, about 5 minutes. Stir in the garlic, and cook for 1 minute. Remove from the heat, and set aside to cool. Once the water is boiling, add the brussel sprouts, and cook for 2 minutes. Drain into a colander, and immediately cool down with very cold water. Set aside and let drain. Pour the cream over the cooled shallot mixture. Pat the brussel sprouts dry with paper towels. In a large mixing bowl, add the sprouts, shallot/bacon mixture, and the cheese. Stir. Pour into the buttered dish. Bake for 30 minutes, until bubbly, and lightly brown on top. Serve. Eat.