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!
- 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)
- Parboil the potatoes in salted water for about 15 minutes, then drain, let the potatoes cool enough to handle and slice them thinly.
- Heat butter and bacon over medium-high heat in a large straight-sided sauté pan. Cook, stirring frequently until well browned, about 8 minutes.
- Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes.
- Add shallots and cook, stirring, until softened and fragrant, about 1 minute.
- 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.
- Preheat the oven to 210°C/425°F and adjust the oven rack to the center position
- 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.
- 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.