Brussels Sprouts Gratin

I’m on a Brussels sprouts roll, well I just needed to use up the second half of my bag. The other weekend my IL’s were visiting and we had a roast so I decided to make Brussels sprouts for a side, there were already potatoes, carrots, etc with the roast so if someone didn’t want to try them they still had vegetable options. This was a really easy dish to throw together and I made it ahead of time and put it in the fridge until I was ready to bake it. The dish wasn’t bitter at all (I think boiling them helped with this) and had a nice flavor. My FIL said he hasn’t had Brussels sprouts since he was 6 and he really liked them, even told my MIL that he’d eat them if she made them like that. Hubby ate his standard 1 and the kids swapped rolls on me. My boy ate all of his and asked what they were saying he liked them but my girl wouldn’t touch hers. I just can’t win but I won’t give up!

Brussels Sprouts Gratin
Adapted from All Recipes

1 pound Brussels sprouts, cleaned, trimmed and cut in half
3 slices bacon
Salt & pepper to taste
½ C heavy cream
¼ C shredded cheddar cheese
¼ C GF bread crumbs
¼ C grated parmesan cheese

Preheat oven to 400 F and lightly grease an 11”x7” baking dish, or just use a 2 quart dish.

Bring a large pot of salted water to a boil and add the Brussels sprouts. Cook uncovered until tender, about 10 minutes, then drain. Immediately immerse in ice water for several minutes until cold then drain well.

While the sprouts are boiling fry the bacon in a skillet until crisp then break into small pieces. Add the sprouts to the bacon grease and season with pepper while tossing to evenly coat. Put the sprouts in the baking dish and pour the cream evenly over them (I did add a little bit more cream than it called for). Sprinkle the cheddar cheese on top then top with bread crumbs and parmesan cheese.

Bake in the preheated oven until heated through, about 25 minutes, top with bacon crumbs and serve.