Brussels Sprouts Gratin
Serves: 6 - 8
  • 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
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. This dish can be made a day in advance and re-heated.
Recipe by Seasons in Vermont at