Enjoy a delicious gratin without the guilt in this recipe

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Gratin recipes are one of the most popular recipes online -- and for a reason. They're velvety-rich, with both heavy cream and cheese used in most recipes, and they deliver just as much in tender vegetables as they do in a crunchy top that gives them the needed texture. But with potato gratin being at the top of the list -- far above any other -- it can be difficult to enjoy these dishes when trying to follow a low-carb diet. But, as in the recipe that follows, you can have your gratin without any of the guilt.
Brussels sprouts take over the job of the potatoes here, and they do it perfectly. They're hearty and become just as soft as potatoes when roasted. And, because they only need to be halved, you save valuable time and effort. Instead of bread crumbs, bacon sits on top of this dish, which is a delicious substitute for texture and goes oh so well with Brussels sprouts, too!
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How to Make Low-Carb Bacon and Brussels Sprouts Gratin
10
10 minutes
55 minutes
1 hour, 5 minutes
4 slices thick-cut bacon, chopped
2 pounds Brussels sprouts, halved
1 tablespoon olive oil
1 teaspoon sea salt, divided
1/2 teaspoon ground black pepper, divided
2 tablespoons butter
1/2 cup unsweetened almond milk
1/2 cup heavy cream
1 1/2 cups cheddar cheese, shredded
Preheat the oven to 400 degrees Fahrenheit and grease a 9-inch by 13-inch casserole dish.
While the oven is preheating, place bacon bits in a cold frying pan and then heat pan over medium heat. Cook for about 7 minutes, until all bacon bits are browned and crispy. Transfer to a plate lined with paper towel and set aside.
Place the Brussels sprouts in a large bowl and toss with olive oil, half the salt, and half of the black pepper. Transfer to the prepared casserole dish.
Place the Brussels sprouts into the preheated oven and roast for 3545 minutes, turning halfway through to ensure even browning.
Place the butter in a medium-sized microwave safe bowl and microwave until melted.
Add the almond milk and heavy cream to the bowl with the butter and whisk to combine. Microwave again until hot.
Add the cheddar cheese to the bowl and stir until melted. Season with remaining sea salt and black pepper.
When Brussels sprouts are finished cooking, remove them from the oven but keep the heat on. Pour the cheese mixture over the Brussels sprouts and top with bacon bits.
Place the dish back into the hot oven and cook for another 10 15 minutes, until the dish is hot throughout.
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