Serves 10
60 min
Wagyu Beef Bacon and Brussels Sprouts Au Gratin
Recipe GLPR108ad35a1c8034
A luxurious French-inspired gratin featuring premium Wagyu beef bacon combined with tender Brussels sprouts in a rich, creamy cheese sauce. Crispy bacon bits are folded into a silky béchamel made with white cheddar and Parmesan, then baked until golden. The result is a sophisticated main course with caramelized vegetables and savory depth.
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Ingredients
2 pounds Wagyu beef bacon, cut into 1/2 inch pieces
4 pounds Brussels sprouts, cut lengthwise through the core into 1/4 inch strips
2 tablespoons grapeseed oil
1 sweet onion, julienned
3 tablespoons butter
4 garlic cloves, minced
1/2 cup all-purpose flour
5 cups whole milk
8 ounces white cheddar cheese, shredded
4 ounces Parmesan cheese, shredded
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon hot sauce
Directions
Preheat oven to 375°F. In a large skillet over medium heat, cook the Wagyu beef bacon pieces until browned and crispy, about 8 minutes. Transfer to a paper towel-lined plate and set aside, reserving 2 tablespoons of the bacon fat in the skillet.
Add the grapeseed oil to the skillet with the reserved bacon fat. Add the julienned sweet onion and cook until softened and translucent, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Add the Brussels sprout strips to the skillet and cook, stirring occasionally, until they begin to caramelize and soften, about 8 minutes. Season with kosher salt and black pepper to taste. Transfer the vegetables to a large gratin dish.
In the same skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 2 minutes, stirring constantly, until it turns a light golden color.
Gradually add the milk while whisking continuously to prevent lumps from forming. Continue heating and stirring until the sauce thickens, about 5 minutes.
Remove the sauce from heat and stir in the shredded white cheddar cheese, Parmesan cheese, and hot sauce. Season with kosher salt and black pepper to taste. Fold in the cooked bacon pieces.
Pour the cheese sauce over the Brussels sprout mixture in the gratin dish and stir gently to combine. Spread evenly in the dish.
Bake in the preheated oven for 20 minutes, until the top is golden brown and the gratin is heated through. Let rest for 5 minutes before serving.
