I’m hosting my first Christmas Eve dinner for 17 people! I’m excited and nervous at the same time as both sides of our family will be joining us with completely different palates. My side of the family, Latino and my husband’s side of the family, Germans from Iowa. So I was thinking a fusion of foods including traditional tamales, which my family usually eats on Christmas Eve, and a nice slow cooked brisket. They seem to compliment each other and something you could actually eat a little bit of both of. Within the next couple of weeks, I’ll be testing out different recipes I’d like to include as side dishes and the following recipe will definitely be gracing our table this Christmas Eve. Brussels Sprout and Bacon Gratin. This was another great way to enjoy seasonal Brussels sprouts. These Brussels sprouts are baked in the oven with a mix of bacon, parmesan cheese, raw heavy cream and milk! They turned out so deliciously creamy and cheesy with just the right hint of saltiness added in by the bacon. My carnivorous husband enjoyed this dish but of course he loves anything with bacon! Now, I just need to make sure and pick up some more brussels sprouts at our December market!
What are you serving on Christmas Eve or Christmas Day? Any special side dishes you’d like to suggest? How about biscuits? Any great biscuit recipes I should know about? Thanks so much! I can use all the help I can get 😉
Brussels Sprout and Bacon Gratin
- 1lb Brussels sprouts, rinsed and cut in half
- 2/3 cup full fat cream
- 2/3 cup full fat milk
- 1 cup freshly grated parmesan cheese
- 2 tbls butter
- 6 slices bacon, cooked and sliced into small pieces
- pepper to taste
- Preheat the oven to 300F.
- In a small bowl mix together the cream, milk and parmesan cheese.
- In an ovenproof dish, place a layer of Brussels sprouts and sprinkle with half of the bacon pieces, followed by another layer of Brussels sprouts and the remaining bacon pieces.
- Pour the cream, milk and parmesan cheese mixture over the Brussels sprouts and bacon.
- Season with freshly ground pepper.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the aluminum foil, press the sprouts under the liquid and bake for an additional 35 minutes.
This recipe is also a part of Oprah.com featured Holiday blogger recipes! That’s right, I have been invited to be a featured Holiday blogger over at Oprah.com. Stop on by and check out my profile 😉
Other recipes of interest: Roasted Brussels Sprouts with Red Onions and Pancetta