We love brussels sprouts in our house. I also love brie and thought this would be a big hit, instead it fell flat for us. I used the cheesy sauce on steak and the brussels sprouts came out soggy so they where not appealing to us. I did forget to add the breadcrumbs, but I don’t think that would have helped. Be sure to not overcook the brussels sprouts.

Brussels Sprouts Gratin with Brie and Bacon
(Adapted from From A Chef’s Kitchen)

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3 strips bacon – diced
2 pounds Brussels sprouts – small to medium in size, outside leaves removed and stems trimmed
Salt
1 cup heavy cream
1 tablespoon all-purpose flour
1 container (8-ounce) brie cheese – rind removed and cut into ½-inch pieces
White pepper – to taste
2 slices butter-flavored bread – such as brioche, coarsely ground
2 tablespoons salted butter – softened
¼ cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Lightly butter or oil an oval gratin-style baking dish. (A 7 x 11-inch baking dish also works.)

Cook the bacon in a small skillet or saute pan until crispy. Drain on a paper towel-lined plate. Set aside.

Prepare an ice bath. Bring a large saucepan of generously salted water (at least 2 tablespoons) to a boil.

Carefully drop the Brussels sprouts in and cook for 2-3 minutes or until almost cooked through. (You should be able to easily pierce with a knife but still feel some resistance in the center.) Drain and transfer to the ice bath to cool.

Pour the heavy cream into the saucepan and whisk in the all-purpose flour. Bring to a simmer over medium-low heat.

Add the cubed brie cheese and whisk until the cheese has melted and the sauce is smooth. Add salt and white pepper to taste.

Drain the Brussels sprouts and pat dry on paper towels or a clean kitchen towel. Transfer to the prepared baking dish.

Scatter the cooked bacon over the Brussels sprouts.

Pour the cheese sauce over the Brussels sprouts and bacon.

Combine the butter, breadcrumbs and Parmesan cheese in a small bowl. Mix with your hands until the butter is mixed in and evenly distributed.

Scatter over the top of the Brussels sprouts.

Bake for 20-25 minutes or until bubbly. Cover with aluminum foil if necessary at about the 15-20 minute mark if breadcrumbs are getting too brown. Serve immediately.

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