Charred Brussels Au Gratin
 
Prep time
Cook time
Total time
 
Recipe by:
Serves: 4
Ingredients
  • 2 pounds Brussels sprouts
  • 6 strips smoked bacon, chopped
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 teaspoon minced garlic
  • 1 apple, peeled, cored and diced (optional)
  • 1 teaspoon fresh thyme
  • ½ teaspoon nutmeg
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder
  • ½ cup chicken stock
  • 1 cup heavy whipping cream
  • 1 cup brie cheese, rind removed
  • Salt and freshly ground black pepper
  • 4 tablespoons grated mozzarella
Instructions
  1. Remove the woody stem end of each sprout. Cut each sprout in half lengthwise. Reserve for later use.
  2. In a large skillet with a lid over medium-high heat, add the bacon and sauté until crispy. Remove the bacon and drain on paper towel.
  3. Add the Brussels sprouts to the remaining bacon grease and cook until blackened around the edges, about 10 minutes. Add the onion, celery, bell pepper, and garlic, and cook for 3 minutes longer.
  4. Add the apple and thyme along with the herbs and spices.
  5. Add the chicken stock, lower the heat to a simmer, cover the pan, and cook until the stock has evaporated and the sprouts are tender, about 10 minutes.
  6. Add the cream and ½ cup of the brie cheese broken into chunks. Cook until the cream reduces and thickens to coat the back of a spoon. Season to taste with salt and pepper. Add the crispy bacon pieces.
  7. Into 4 individual ovenproof ramekins, divide the mixture. With the remaining brie, insert chunks of the cheese into the mixture. Sprinkle each with grated mozzarella.
  8. Place the ramekins on a metal tray and bake under the broiler until bubbly and just beginning to brown on top.
  9. Remove and serve immediately.
Notes
I like the individual ramekins, but feel free to make this in an ovenproof casserole. The addition of apple is optional (carb-alert), but I do like the sweetness it brings to contrast the spice and smoke.
Recipe by Acadiana Table at https://acadianatable.com/?p=29121