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Creamed Brussels Sprouts with Bacon
Our Creamed Brussels Sprouts with Bacon is rich, cheesy and delicious.
Ingredients
2 pounds Brussels sprouts (buy large ones to make it easier to slice)
2 tablespoons extra virgin olive oil
1/4 pound thick cut bacon cut into half inch pieces
1 cup red onion diced half inch pieces
1 cup red bell pepper diced half inch pieces
1 tablespoon fresh garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
8 ounces Gruyere cheese, shredded on large holes of a box grater, divided
1 5.2-ounce package Boursin cheese (garlic and herb flavor)
1/2 cup sour cream
1/2 cup mayonnaise
2 whole eggs
1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 375 degrees F.
- Using a mandolin, slice Brussels sprouts into one quarter inch slices. Leave root end on to make it easier to hold then discard the root after slicing. Use a protective guide.
- In a large skillet, heat oil over medium high heat and add bacon and cook to just short of crisp, 3-5 minutes.
- Add red onion, red bell pepper and garlic and saute three minutes.
- Add sliced Brussels sprouts, salt and pepper and cook just until they are no longer raw but not cooked, about three minutes.
- While vegetables are cooking, in a medium bowl mix half the shredded Gruyere swiss with the Boursin cheese, sour cream, mayonnaise and eggs.
- Remove the pan with the Brussels sprouts mixture from the heat, and stir in the cheese mixture then pour into a 9×13-inch oven safe dish or pan.
- Sprinkle on the Parmesan and remaining Swiss and bake uncovered for 30 minutes.
- Remove and serve.
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