I daresay, even those crazies who claim they don’t like Brussels Sprouts will like this creamy, cheesy and boozy gratin made with bacon and Cognac. This is a decadent Thanksgiving side dish that is well worth it’s place on the plate. But this gratin should not be reserved for a holiday feast exclusively, it’s really good piled on top of a simple weeknight chicken breast- or tossed with penne pasta.
Brussels Sprouts Gratin
Author: Lisa Cassell-Arms
Serves: 6 - 8
Ingredients
- 6 oz thick bacon, chopped
- 2 tablespoons butter
- 2 pounds brussels sprouts, exterior leaves and root end trimmed. Cut sprouts in half.
- 1 large clove garlic, minced
- 1½ cups heavy cream
- ¾ cup half and half
- ⅓ cup Cognac
- 1½ cup Parmesan cheese, grated
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F.
- In large sauté pan over high heat, brown the bacon pieces until crisp. Drain away most of the bacon fat and discard. Add the butter and stir until melted.
- Reduce the heat to medium and add the brussels sprouts and garlic and stir, about 2-3 minutes. Add the cream, half and half and Cognac. Stir and bring liquid to a simmer, stirring occasionally until liquid is reduced by half, about 7-8 minutes. Stir in 1 cup of Parmesan cheese, nutmeg and season to taste with salt and pepper.
- Pour the mixture into a large baking dish and top with remaining ½ cup Parmesan cheese. Cover the baking dish tightly with foil, and bake for approximately 20 minutes, until sprouts are tender and liquid is bubbling.
- This dish can be made a day in advance and re-heated.
