Happy New Year and welcome to 2014! Can you believe this is actually my 99th post?!? I really wanted to make it to 100 posts for 2013 but Christmas break got the best of me. Don't get me wrong... I cooked A LOT and have some really fun recipes on deck but I tried to stay away from the computer and television and relish in my free time at home.
I got caught up around the house and finished some projects that have been put on the back burner. I spent lots of time with family because in addition to Christmas, my brother's birthday is December 26 and my mother's birthday is January 1st. My girlfriends and I threw our 8th Annual Little Black Dress Party and it was so special to catch up with old friends and make some new ones as well.
Speaking of friends, my best friend Cheryl was in town from Florida. She was my partner in crime in Florida (before I met Matt) and I miss her dearly. We have one of those friendships where no matter how long we go without seeing each other, we always pick up right where we left off. We spent an entire day together, and thanks to her amazing mother Pat, I am sharing this recipe with you!
Pat made this for Thanksgiving this year and Cheryl kept telling be how delicious it was. So of course we had to make it for a small gathering we had with some friends. This gratin is crazy good. Cheesy. Creamy. Crunchy. Bacon-y. We made this over a week ago and after composing this post, I am longing for more!
2013 is such a special year because it is the year that The Owl with the Goblet was born. I can't begin to tell you how much I have enjoyed creating each recipe that I post on here. You know how people always tell you to do what you love and you will never have to work a day in your life? Well this is what I love and I am looking forward to sharing more recipes and love with you all for years to come!
Cheers and love my friends!
Brussels Sprouts Au Gratin
3 pounds Brussels sprouts
6 slices bacon
1 pound Swiss cheese, shredded
1 cup heavy cream
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
3 tablespoons butter, melted
1 cup panko
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375 degrees. Prepare a 9x13 baking dish by spraying with non-stick cooking spray.
Bring a large pot of water to a rolling boil. Prepare the Brussels sprouts by slicing off the ends. Prepare an ice bath by pouring cold water over a bowl filled with ice cubes. Add the sprouts to the boiling water and cook for 4-6 minutes, until bright green. Using a slotted spoon, remove from the pot and immediately submerge in the ice bath.
Slice the sprouts in half and place them all in a a large mixing bowl. Set aside. Slice bacon into small bits and brown in a saute pan until crispy. Remove pan from heat and let cool slightly.
While bacon is cooling, shred cheese. To the sprouts, add cheese, cream, salt, pepper, garlic powder and crumbled bacon along with the bacon grease. Pour into prepared baking dish.
In separate bowl, mix melted butter, panko, salt and pepper until combined. Scatter over the top of the sprouts. Place in oven and bake until brown and bubbly; about 35-45 minutes. Remove from oven and let cool at least 30 minutes prior to serving.