Brussel Sprout Gratin

This dish gets assembled in the pan as you bake, layering on the flavor and building richness. It’s so good, and so simple! Substitute other hardy greens you have on hand and adjust cooking time as needed. For example, we sometimes add coarsely shredded cabbage at the cream stage.

Brussels Sprout Gratin

Serves 8-15 (depends on your appetite!)

4-6 slices thick cut bacon

1 large stalk brussels sprouts (around 2 feet)

¾ cup heavy whipping cream

1 tsp basil

½ cup finely grated parmesan

¼ cup shredded parmesan

2 cloves garlic

¾ cup herbed bread crumbs

Salt & pepper to taste

Heat oven to 425°. Slice bacon with scissors and spread out in a 9 x 12 glass baking dish. Set in the oven for 5 minutes. Meanwhile, remove brussels from stalks and slice in half. Add to the baking dish and stir to coat with bacon fat. Return to the oven for 10 minutes, then remove again and pour cream into the dish and top with grated parmesan, basil and garlic. Stir to coat and bake for another 10 minutes. Top with shredded parmesan and bread crumbs and bake until golden. Enjoy!