Tuesday, April 24, 2018

Au gratin Brussels Sprouts

These are delicious! Next time I will add a bit more cream to these. I did when reheating and they were perfect!
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Au gratin Brussels Sprouts


Adapted from 12tomatoes.com/bacon-brussels-sprouts-gratin


2 pounds brussels sprouts, halved
8 slices bacon, cooked
1 cup sharp cheddar cheese, grated
3/4 cup asiago or parmesan cheese, grated
1 cup heavy cream
3 tablespoons extra-virgin olive oil
2 eggs
2 sprigs rosemary, minced, or 2 tsp dried
1 1/2 teaspoon garlic powder
1 1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
kosher salt and freshly ground pepper, to taste

1. Preheat oven to 400º F. Spray a 9 x 13 baking dish with cooking spray.

2. Toss brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened.

3. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.

4. Remove brussel sprouts from oven and place in bowl with the egg mixture. Add 6 slices crumbled bacon and stir everything together. Place this into the 9 x 13 pan and then top with remaining bacon.

5. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set.

6. Remove from oven and let cool 5 minutes before serving

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