Brussels Sprout, Bacon, and Potato Gratin

• 2 pounds Brussels sprouts, trimmed and thinly sliced
• 2 pounds Yukon gold potatoes, thinly sliced
• 8 ounces bacon, diced
• 1 medium onion, thinly sliced
• 2 cups heavy cream
• 1 1/2 cups grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook bacon in a large skillet over medium heat until crispy, then remove and set aside.
3. 3 In the same skillet, sauté onion until translucent.
4. 4 Layer half the Brussels sprouts, potatoes, bacon, and onions in a greased 9x13 inch baking dish.
5. 5 Season with half of the garlic powder, salt, pepper, and nutmeg.
6. 6 Repeat layers.
7. 7 Pour heavy cream over the layers.
8. 8 Sprinkle Gruyère and Parmesan cheeses on top.
9. 9 Cover with foil and bake for 40 minutes.
10. 10 Remove foil and bake until the top is golden and bubbly, about 10 more minutes.

Equipment

• 9x13 inch baking dish
• skillet
• baking sheet

Variations

• Add roasted chestnuts for a nutty twist.
• Substitute turkey bacon for a lighter option.

Substitutions

• If Gruyère is unavailable, use Swiss cheese.
• Substitute half-and-half for heavy cream for a lighter texture.

Pairings

• Grilled chicken
• Roasted vegetables

Nutrition

Tips

• For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
• This gratin tastes even better the next day as the flavors meld together.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered at 350°F for 45 minutes, then uncover and bake until bubbly.

Serving Suggestions

• Pairs beautifully with a simple green salad.
• Serve with crusty bread to soak up every last bit of creamy goodness.

FAQ