Brussels Sprouts Gratin
Brussels Sprouts Gratin is the perfect holiday side dish. Roasted brussels sprouts are topped with a cheese sauce and baked until the top is golden and bubbling. And if you love brussels sprouts as much as I do, you’ll keep this dish year round!
It’s like roasted brussels sprouts and potato gratin unite together (without the potatoes) to capture the meaning of comfort food. I share this dish with you and ensure it will bring gladness to your heart and stomach.
If you make this Brussels Sprouts Gratin, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me, @fettysfoodblog with your creation.
Brussels Sprouts Gratin
Ingredients
- 1½ pounds brussels sprouts, halve and trimmed
- 2 tablespoons olive oil
- 1 egg
- ¾ cup heavy cream
- 1 sprig rosemary, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- pinch of red pepper flakes
- ½ cup grated mozzarella
- 1 cup grated cheddar cheese, divided in half
- 8 oz bacon, cooked and crumbled
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F. Toss brussels sprouts, olive oil, salt, and pepper in a large baking dish until well combined. Roast for 15 minutes, until light golden. Toss the brussels sprouts and continue to roast for 10 more minutes.
- In a medium bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes. Stir in mozzarella and half of the cheddar cheese.
- Remove brussels sprouts from oven. Pour cheese mixture over the top and stir together. Top with bacon and remaining cheddar cheese.
- Reduce oven temperature to 350 degrees F. Return baking dish into the oven and bake for 20 minutes, until cheese is bubbly and golden. Let cool 5 minutes before serving.
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