Everyone loves potatoes gratin, but have you ever thought to use another vegetable? If Brussels sprouts usually come in at the bottom of the favorite vegetable list, give them a try au gratin.
Cheese sauce makes everything better, and this recipe calls for cheddar and Fontina, which are the perfect match for sprouts. And of course, you can’t go wrong with bacon.
Thanks, 12 Tomatoes, for this delicious recipe.
Here’s what you’ll need:
- 1½ pounds Brussels sprouts, halved
- 8 oz. bacon
- 1 cup sharp cheddar cheese
- ½ cup Fontina cheese
- ¾ cup heavy cream
- 2 tbsp olive oil
- 1 egg
- 1 sprig fresh rosemary
- 1 teaspoon onion powder
- ½ tsp red pepper flakes, optional
- Salt and pepper