It has bacon..... it has brussel sprouts.... it has cheese sauce... where could you POSSIBLY go wrong?!
Tools you'll need
Cookie sheet
large frying pan
Veggie knife
Cutting board
Plastic cutting board
Knife to cut meat
Measuring cups
Liquid measuring cups
Whisk
Casserole dish
Ingredients
1/2-1 lb bacon sliced into 1" pieces
Olive oil
1 Tbs butter (unsalted)
1-2 diced shallots
1-2 Tbs flour
3/4 C whole milk
1/2 tsp salt split in half
1-2 tsp thyme
16 oz brussel sprouts with root cut off, outer leaves removed and sliced in half
2 oz grated gruyere cheese
1 oz grated parmesan cheese
Pepper to taste
Instructions:
In the frying pan, brown the bacon, then remove and set aside. Remove some of the grease so that maybe 2-4 Tbs is left in the bottom. Add the shallots and cook until they are translucent. Add the flour and whisk until a roux is made. (Note, see below as the brussel sprouts should be cooked while making the bacon and cheese sauce) Add the milk and stir until the roux and milk are combined and the mixture thickens. This should take roughly 5-8 minutes. Do this on medium-low heat. Add the thyme, parmesan, and half the gruyere cheese and stir until it is melted and combined.
While the roux is being made, spread the brussel sprouts on the cookie sheet and drizzle with olive oil. Salt and pepper them just a little bit. Bake at 400 degrees for 15 minutes, flip them and bake 10 minutes more. You want them browned. Pour the brussels into a casserole dish. Pour the cheese sauce over the top and add in the bacon evenly. Sprinkle the rest of the gruyere over the top. Bake for 15 minutes at 400 degrees for about 15 minutes or until the cheese on top is bubbly and browning. Mangia!
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