Brussels Sprout Gratin ~There are so many heavy hitter ingredients in this comforting side dish, it’s bound to be great. The Gruyere cheese, Marsala wine, bacon, shallots, heavy cream and fresh thyme give it a decidedly European flair.
I’m under the weather today.
I haven’t been sick in a really long time and I almost forgot how it feels.
It feels crappy.
And when I get sick I get hungry. Ravenous, actually. And if I don’t make myself something quick it’s only a matter of time before I hit the leftover Halloween candy again.
I’m bringing out the heavy artillery comfort food here. Lots of butter, bacon, and cheese.
This gratin comes together faster than you can say chicken soup.
Even Brussels sprout haters can’t say no to this tempting dish. I love combining this maligned veggie with uber delicious ingredients like Gruyere and bacon…I know it gives sprouts an unfair advantage, but they need it! I’ve got lots of other tricly sprout recipes on the blog, a few of my faves are:
Traditionally a gratin would be served as a side dish to a meal that would have many other elements. I think, with a glass of wine and a chunk of bread to soak up any extra sauce, it’s a fine meal in itself.
Brussels Sprout Gratin
- 5-6 cups Brussels sprouts, trimmed and halved
- 4 slices bacon
- 3 shallots, sliced
- olive oil
- 3 Tbsp Marsala wine
- salt and fresh cracked black pepper
- 1/4 pound about 2 loosely packed cups grated Gruyere cheese
- 2 Tbsp butter
- fresh thyme leaves
- freshly ground nutmeg
- zest of 1/2 lemon
- 1 cup heavy cream
- Set oven to 350F
- In a large pot snip the bacon into 1 inch pieces and saute over medium heat until it browns and starts to get crisp. Add in the shallots and sprouts and saute for a few minutes. De-glaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
- Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish. Season with salt and pepper, the thyme leaves, lemon zest, and a dash of nutmeg.
- Sprinkle half of the cheese evenly over the top. Dot with 1 Tbsp of the butter and season with salt and pepper.
- Top with the remaining sprouts, and the last cup of cheese. Dot with the last Tbsp of butter.
- Pour the cream gently over the whole dish.
- Bake for about 40 minutes until bubbling and browned.