Brussels Sprouts Gratin

yield: 6

prep time: 20 MINUTES

cook time: 40 MINUTES

total time: 1 HOUR

Brussels Sprouts Gratin with bacon…roasted brussels sprouts are paired with a rich cheesy cream sauce, perfect for any holiday occasion!

Ingredients

• 1 1/2 lbs brussels sprouts, ends cut off, outer leaves stripped, halved
• 2 tablespoons extra virgin olive oil
• liberal grinding of salt and pepper
• 4 slices of bacon, cooked and crumbled
• 3 tablespoons butter
• 1 tablespoon shallots, chopped
• 1 teaspoon garlic, chopped
• 1 tablespoon flour
• 2 cups Hood light cream
• 1 teaspoon salt
• 1 teaspoon lemon zest
• 1/4 teaspoon black pepper
• pinch of cayenne
• 1 cup gruyere, grated
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat oven to 400 degrees.
2. Cook your bacon, drain slices on paper towels, then crumble and set aside.
3. Rinse your brussels sprouts, cut off the ends, peel away the outer leaves, and then cut them in half.
4. Toss brussels sprouts with olive oil and a liberal grinding of salt and pepper.
5. Place in a baking dish in a single layer; roast for 15-20 minutes.
6. While brussels sprouts are roasting, melt butter in a nonstick pan over medium heat.
7. Add shallots and garlic; cook until the shallots are translucent.
8. Add flour slowly, constantly stirring.
9. Using a whisk, add the Hood® Light Cream to the pan, in small increments, stirring the entire time.
10. Add the salt, lemon zest, pepper and cayenne to the mixture, continuing to stir.
11. Remove the pan from heat and stir in cheeses, reserving about a 1/2 cup of cheese.
12. Spoon mixture over roasted brussels sprouts, then top with the remaining cheese and the bacon bits.
13. Reduce oven temperature to 350 degrees, place your baking dish back in the oven and bake for another 20 minutes until the cheese has melted and the cream sauce starts to bubble.