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© Little Figgy
Creamy Brussels Sprouts Au Gratin
This recipe uses Brussels sprouts in the place of potatoes to make a sumptuous French-inspired gratin. Soaked in creamy Gruyere cheese, these green vegetables are unrecognizable from the ones you refused to eat when you were a kid. After one bite, you can bet even your pickiest guests will be lining up for seconds!
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Method
- Boil the desired amount of small potatoes until tender.
- Spread on a lined baking tray, flatten slightly using a cup or jar. Don't over-flatten them!
- Sprinkle liberally with shredded cheese and Parmesan.
- Top with bacon slices approximately the same size as the potatoes.
- Drizzle liberally with balsamic vinegar.
- Place in oven, under the grill for 15 min at 375°F until the cheese is melted and the bacon is crispy.
- Enjoy!