Gratin ala Brussels Sprouts

Gratin ala Brussels Sprouts Recipe - Traditional Dish from Belgium

Region / culture: Belgium | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Gratin ala Brussels Sprouts is a delicious and comforting dish that combines the earthy flavor of Brussels sprouts with the richness of cream and bacon. This dish is perfect for a cozy night in or as a side dish for a special meal.

History

The origins of Gratin ala Brussels Sprouts are not well-documented, but gratins have been a popular dish in French cuisine for centuries. The term "gratin" refers to a dish that is topped with breadcrumbs or cheese and then baked until golden and bubbly. This dish likely originated as a way to use up leftover vegetables and meats, creating a hearty and satisfying meal.

Ingredients

2 lb (907 g) brussels sprouts
0.5 lb (227 g) bacon
1 tbsp butter
1 cup heavy cream
2 tbsp fresh bread crumbs
8 tbsp unsalted butter, cubed

How to prepare

Preheat the oven to 375°F (191°C).
Prepare the sprouts by cutting a thin slice off the root end of each sprout, then make a slit on that end to ensure even cooking.
In a large pot of boiling salted water, blanch the sprouts for 5 minutes.
Drain the sprouts, then transfer them to a bowl of ice-cold water. Drain again.
In a pan, sauté the bacon until it becomes limp, but not crisp.
Drain the bacon and coarsely chop it.
Mix the sprouts and bacon together, then spread the mixture in a buttered gratin dish.
Pour the cream over the sprouts and bacon mixture.
Dot the mixture with bread crumbs and butter.
Bake for 20 minutes or until the dish is hot.

Variations

Add grated cheese to the topping for extra richness.
Substitute pancetta for the bacon for a different flavor profile.
Mix in some cooked pasta for a heartier dish.

Cooking Tips & Tricks

Be sure to blanch the Brussels sprouts before baking to ensure they are cooked through but still retain their vibrant green color.

- For a crispier topping, broil the gratin for a few minutes at the end of the cooking time.

- Feel free to customize this dish with your favorite cheeses or herbs for added flavor.

Serving Suggestions

Gratin ala Brussels Sprouts can be served as a side dish with roasted chicken or pork. It also pairs well with a simple green salad or crusty bread.

Cooking Techniques

Blanching the Brussels sprouts before baking ensures they are cooked through but still retain their texture. Sautéing the bacon adds a smoky flavor to the dish.

Ingredient Substitutions

If you don't eat pork, you can omit the bacon or substitute it with turkey bacon or smoked tofu. You can also use coconut cream as a dairy-free alternative to heavy cream.

Make Ahead Tips

You can prepare the gratin up to a day in advance and refrigerate it until ready to bake. Just be sure to bring it to room temperature before baking.

Presentation Ideas

Serve the gratin in individual ramekins for an elegant presentation. Garnish with fresh herbs or a sprinkle of paprika for a pop of color.

Pairing Recommendations

Gratin ala Brussels Sprouts pairs well with a crisp white wine such as Chardonnay or Sauvignon Blanc. For a non-alcoholic option, try a sparkling water with a splash of lemon juice.

Storage and Reheating Instructions

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Gratin ala Brussels Sprouts contains approximately 300 calories.

Carbohydrates

Each serving of Gratin ala Brussels Sprouts contains approximately 15 grams of carbohydrates.

Fats

Each serving of Gratin ala Brussels Sprouts contains approximately 25 grams of fats.

Proteins

Each serving of Gratin ala Brussels Sprouts contains approximately 10 grams of proteins.

Vitamins and minerals

Brussels sprouts are a good source of vitamin C, vitamin K, and folate. They also contain minerals such as potassium and manganese.

Alergens

This recipe contains dairy (butter, cream) and pork (bacon), so it may not be suitable for those with dairy or pork allergies.

Summary

Gratin ala Brussels Sprouts is a rich and indulgent dish that is high in fats and calories. However, it also provides a good amount of vitamins and minerals from the Brussels sprouts.

Summary

Gratin ala Brussels Sprouts is a decadent and flavorful dish that is perfect for a special occasion or a cozy night in. With a creamy sauce, crispy bacon, and tender Brussels sprouts, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Gratin ala Brussels Sprouts. It was a chilly autumn day, with the leaves falling gracefully from the trees and a slight breeze in the air. I was wandering through the bustling farmers market, admiring the array of colorful fruits and vegetables on display. As I passed by a stall selling fresh Brussels sprouts, a kind old lady approached me with a warm smile.

"Would you like to try a sample of my Gratin ala Brussels Sprouts?" she asked, holding out a small spoonful of the dish. I hesitated for a moment, as I had never been a fan of Brussels sprouts, but something about the aroma wafting from the dish enticed me to give it a try.

As soon as the creamy, cheesy goodness touched my taste buds, I was hooked. The Brussels sprouts were tender and flavorful, complemented perfectly by the rich cream sauce and crunchy breadcrumb topping. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

I struck up a conversation with the old lady, who introduced herself as Mrs. Jenkins. She explained that the recipe had been passed down in her family for generations, originating from her great-grandmother's homeland in France. She generously shared the recipe with me, along with a few tips and tricks to ensure that my Gratin ala Brussels Sprouts turned out just as delicious as hers.

That evening, I gathered the ingredients and set to work in my kitchen. I trimmed and halved the Brussels sprouts, steamed them until tender, and prepared the creamy sauce with a blend of Gruyere and Parmesan cheeses. As I sprinkled the breadcrumbs over the top and popped the dish into the oven, the tantalizing aroma filled my kitchen, transporting me back to that chilly autumn day at the farmers market.

When the timer dinged, I pulled the steaming hot dish of Gratin ala Brussels Sprouts out of the oven and plated it up for dinner. I couldn't wait to dig in and savor the flavors that had captivated me earlier that day. With the first bite, I knew I had succeeded in recreating Mrs. Jenkins' masterpiece. The creamy sauce coated the Brussels sprouts perfectly, and the breadcrumb topping added a delightful crunch to each bite.

From that day on, Gratin ala Brussels Sprouts became a staple in my recipe repertoire. I served it at family gatherings, potlucks, and dinner parties, always receiving rave reviews and requests for the recipe. I shared the dish with friends and neighbors, who marveled at the unique combination of flavors and textures.

Over the years, I continued to tweak the recipe, adding my own personal touches and experimenting with different cheeses and seasonings. Each time I made Gratin ala Brussels Sprouts, I was reminded of that fateful day at the farmers market and the kind old lady who had introduced me to this culinary gem.

As I grew older and passed the recipe down to my own children and grandchildren, I shared the story of how I had learned to make Gratin ala Brussels Sprouts and the memories it held for me. It became more than just a dish; it was a connection to the past, a reminder of the joy that cooking and sharing food with loved ones can bring.

Now, as I stand in my kitchen, preparing another batch of Gratin ala Brussels Sprouts for a family gathering, I can't help but smile at the thought of Mrs. Jenkins and the impact she had on my culinary journey. I am forever grateful for her generosity and the delicious recipe she shared with me that chilly autumn day.