Thanksgiving Recipe: Brussels Sprouts Gratin
Are you looking to add a new side dish to your Thanksgiving feast? You must try Chef Walker’s Brussels Sprouts Gratin, made with all ingredients that make a Thanksgiving casserole irresistible.
Brussels Sprouts Gratin
Yield: 6 servings
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
1 pound Brussels sprouts, outer leaves and stems removed
1 pound bacon rendered crispy and chopped
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated parmesan cheese
1/2 cup breadcrumbs
Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil.
Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, rendered bacon, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.