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Fresh Brussels sprouts baked up in a rich and creamy Gruyere cheese sauce and topped with a crispy bacon and breadcrumb topping. This is a holiday must-have side dish!
I always have a loaf of white bread on hand in the freezer to use for bread crumbs (a little tip I picked up from Ina Garten). 3-4 slices are all you need for this recipe – let them defrost (I nuked them) and then stick ’em in a food processor to turn them into crumbs. For this recipe, I prefer making my own bread crumbs, but you can substitute pre-made ones – follow all of the same steps, but you may not need to broil the dish for as long. Just check at the end of the baking time that everything looks crispy. You can make different parts of the recipe ahead of time. The bacon and Brussels sprouts can be cooked the day before and kept in the fridge until you’re ready to assemble the dish. You can also prep the breadcrumbs ahead, just wait to mix them with the melted butter until you’re ready to bake the gratin.
Find it online: https://www.girlgonegourmet.com/brussels-sprouts-gratin/