Brussels Sprouts with Smoked Bacon in a Mustard Cream Topped with a Parmesan Crust
Brussels sprouts baked in a creamy mustard sauce along with smoky bacon all topped in a crispy golden brown parmesan crust.
- 2 pounds brussels sprouts, trimmed and cut in half
- 4 ounces bacon, cut into 1 inch pieces
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove garlic, chopped
- 2 tablespoons flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- 2 tablespoons grainy mustard
- salt and pepper to taste
- 1 cup parmigiano reggiano cheese, grated
- 1/2 cup panko bread crumbs
1.Blanch the brussels sprouts until just tender and set aside.
2.Cook the bacon in a pan, set it aside and drain all but a tablespoon of the grease.
3.Add the butter to the pan and let it melt and then bubble.
4.Add the onion and cook until tender, about 5-7 minutes.
5.Add the garlic and cook until fragrant, about a minute.
6.Mix in the flour and let simmer until it just starts to brown a little.
7.Mix in the milk, nutmeg, mustard, salt and pepper and half of the cheese and heat until the cheese melts and the sauce thickens.
8.Mix brussels sprouts and bacon into the sauce and pour into a baking dish.
9.Mix the bread crumbs and the remaining cheese and sprinkle on top of the brussels sprouts.
10.Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.