Gratin of Brussel Sprouts

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  • Yield: 1140 g
  • Serving: 4
  • Prep time: 7 m
  • Cook time: 28 m
  • Ready in: 35 m
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Always look for the smallest Brussels Sprouts you can find. They should be no larger than the tip of your thumb, firm and tightly closed. I hope you enjoy this recipe from Everybody Eats Well in Belgium Cookbook.

Ingredients

Nutrients

Calories
487.2
Calories from Fat
405 g
Total Fat
45.1 g
Saturated Fat
24.9 g
Cholesterol
142.2 mg
Sodium
263.5 mg
Total Carbohydrate
14.8 g
Dietary Fiber
4.4 g
Sugars
3.1 g
Protein
10.1 g

Step by step method

  • Step 1

    Preheat oven to 450.

  • Step 2

    Lightly butter a medium sized gratin dish.

  • Step 3

    In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.

  • Step 4

    Trim the base of the sprouts, discard the tough outer leaves, and rinse well.

  • Step 5

    Place the sprouts ina medium-sized saucepan with salt and cold water to cover.

  • Step 6

    Bring to a boil and continue boiling for 1 minute.

  • Step 7

    Drain and refresh under cold running water.

  • Step 8

    Sauté the bacon in a small skillet until lightly browned, 2-3 minutes.

  • Step 9

    Drain on paper towels then coarsely chop.

  • Step 10

    Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.

  • Step 11

    Pour the cream over the top and sprinkle with the cheese.

  • Step 12

    Bake until nicely browned and crispy on top, about 15 minutes.

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