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Anyone who swears to hate Brussels sprouts has clearly never had them baked in a creamy sauce topped with crisp bacon breadcrumbs!

Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 1 tablespoon olive oil
  • 4 strips bacon
  • 2 cloves garlic
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 1 teaspoon salt (divided)
  • black pepper
  • 4 ounces shredded Gruyere cheese
  • 1 cup fresh bread crumbs
  • 1 ounce grated parmesan cheese
  • 4 tablespoons butter (melted)

Directions

  1. Preheat the oven to 400° F.
  2. Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
  3. Spray a 9” square baking dish with cooking spray. Set aside.
  4. Place two sheets of paper towels on a large dinner plate, and set aside.
  5. Trim the Brussels sprouts and cut in half. Arrange the sprouts onto the lined baking sheet. Drizzle with olive oil and season with 1/2 tsp. salt and black pepper, to taste. Stir with rubber spatula to distribute the oil.
  6. Roast the Brussels sprouts for 10 minutes, until the oil is sizzling and the outsides of are slightly softened. Remove the baking sheet from the oven.
  7. Reduce the oven temperature to 375° F.
  8. Set a large skillet over medium-high heat. Arrange the bacon strips in the skillet. Fry the bacon until brown and crisp, about 6-8 minutes, flipping once.
  9. Transfer the bacon strips onto the paper-towel lined dinner plate.
  10. Finely mince the garlic.
  11. In a large pot over medium heat, melt 2 Tablespoons of butter. Once melted, add the garlic and sauté for 30 seconds, until fragrant. Sprinkle the flour into the pot. Whisk to thoroughly combine. Continue whisking for 1-2 minutes, until the roux turns slightly golden and begins to smell toasty.
  12. Slowly stream the milk into the pot while continuing to whisk. Cook the mixture, whisking steadily for 4-5 minutes, until it begins to thicken and bubble.
  13. Once bubbling, turn off the heat. Add the Gruyere cheese, 1/2 tsp. salt, and a pinch of black pepper to the pot. Whisk slowly until the cheese is fully melted and the sauce is smooth.
  14. Once the sauce is smooth, add the Brussels sprouts to the pot. Stir until the sprouts are thoroughly coated.
  15. Pour the contents of the pot into the greased baking dish.
  16. Place the bread crumbs, parmesan, ¼ tsp. salt, and black pepper in a medium mixing bowl. Crumble the cooked bacon into the bowl. Mix with a fork to combine. Add 4 Tablespoons of melted butter to the bowl, and stir until all the breadcrumbs are moistened. Sprinkle the crumbs in an even layer over the Brussels sprouts.
  17. Transfer the baking dish to the middle rack of the preheated oven.
  18. Bake the gratin for 22-25 minutes, until the edges are bubbling and the top is golden brown.
  19. Remove the dish from the oven. Allow it to rest for 10 minutes before serving.
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