Friday, November 20, 2015
Wednesday, November 18, 2015
prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 6 servings
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
8 oz Bacon
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper and kosher salt to taste
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs
1. Preheat oven to 400 F. Grease, butter, or spray a 2 quart baking dish
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain the Brussels sprouts and coarsely chop. Fry bacon (if raw) until crisp and coarsely chop.
3. Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese, remaining bacon and breadcrumbs and dot with the butter pieces.
4. Bake the gratin until bubbly and golden brown, about 15 minutes.
I used monterey jack cheese .And just thinking I could use the precooked bacon and it would be even quicker. We really liked it.
Tuesday, November 17, 2015
Friday, November 13, 2015
a pattern by Back Porch Pickins. Hope she doesn't see how I murdered her snowman.) .
Have a good weekend everyone!