Creamy Brussels Sprout Gratin Dauphinois

Bacon, Brussels Sprouts, Potatoes, Cream, Cheese + Oven = Delicious Dinner

Inspired by a recipe I found on seriouseats.com with the title “Over the top creamy Brussels sprouts gratin”. They sure know how to pique my interest…

I made it a bit healthier by toning down on the double cream (both in quantity and replacing it with half-and-half). Furthermore, I made it a Gratin Dauphinois type of dish by using the sautéed Brussels sprouts and lardons as a basis, then top it with the slices of parboiled potato, the creamy sauce, and cheese. Just 20 minutes in the oven and enjoy this rib-sticking good dish!

Recipe

• 750g / 27oz potatoes, parboiled and sliced
• 250g / 9oz bacon, in lardons
• 2 tbsp unsalted butter
• 900g / 2 pounds Brussels sprouts, outer leaves removed and sliced in half
• 2 medium shallot, finely minced
• 4 sprigs of thyme
• 375ml / 1½ cup half-and-half (‘koksroom’)
• about 200g / 7oz shredded cheese, preferably Gruyère or Comté (I used 120g /4 oz of Gruyère and about 90g / 3oz of mature Gouda)

1. Parboil the potatoes in salted water for about 15 minutes, then drain, let the potatoes cool enough to handle and slice them thinly.
2. Heat butter and bacon over medium-high heat in a large straight-sided sauté pan. Cook, stirring frequently until well browned, about 8 minutes.
3. Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes.
4. Add shallots and cook, stirring, until softened and fragrant, about 1 minute.
5. Add the cream/half-and-half, and thyme, and scrape up any browned bits from the bottom of the pan and adjust heat to maintain a bare simmer.
6. Preheat the oven to 210°C/425°F and adjust the oven rack to the center position
7. Cook, stirring frequently until the cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes, and season to taste with salt and pepper.
8. Remove the thyme sprigs and – using a slotted spoon – transfer the bacon/shallot/sprout mixture to an ovenproof dish and cover with half of the cheese. Add the sliced potatoes and pour over the reduced cream and cover with the remaining cheese.
   

   
   Transfer casserole to the oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes.
   

Serve immediately!