Happy New Year! Who doesn’t like to start the new year with some healthy new recipes? I cooked up this skillet of Brussels Sprout Gratin earlier this fall. The recipe came from Guy Fieri. Well, not to me personally, but via the Food Network! The bacon – well that is my addition. Yum.
I’ve made this a couple of times to make sure it is blog-worthy. From the first time we ate it we loved it! I hope you do too.
I always remove the outer leaf and slice off the bottom of the Brussels sprout. Once done these can be placed in a food processor with the slicer blade, sliced by hand or with a mandoline. In seconds a whole bag of Sprouts is sliced and ready for the skillet.
You do not have to use a cast iron skillet, an 8″ x 8″ baking dish will do fine. I just love using my cast iron skillet because it makes the cheese a little crispy wherever it touches the cast iron. The skillet also creates a bit of crunchy crust to the bottom of this dish.
When I mentioned I was blogging this recipe tonight to my brussels-sprout lovin’ husband he quickly said, “are you making that again soon? I hope so!” Well, I wouldn’t want to disappoint my honey. I’ll be making this again this week!
P.S. Don’t let the heavy cream scare you away from this recipe. It’s only a cup and it takes this recipe right over the top!
- 1 pounds brussels sprouts, cleaned and trimmed
- ¾ cups grated sharp Cheddar
- ¼ to ½ lb. cooked bacon, crumbled
- 1 tablespoon all-purpose flour
- 1 teaspoon picked fresh thyme leaves
- 1 clove garlic, peeled and minced
- Kosher salt and freshly cracked black pepper
- 1 cup heavy cream
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan
- 1 to 2 tablespoons extra-virgin olive oil
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into ⅛-inch slices with a sharp knife, mandoline or slicer blade in a food processor. Add to a bowl. Add the Cheddar, cooked, crumbled bacon, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.
- Add the mixture to an 8- by 8-inch baking dish or cast iron skillet, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes.
- Serve and enjoy!