Brussels sprouts gratin with pear, bacon & mountain cheese

A hearty oven-baked dish for autumn days, paired with a Canadian wine, butter and a ripe pear

A Canadian wine accompanies this Brussels sprout gratin, which comes out of the oven just as the first frosts set in. Halved Brussels sprouts are briefly par-cooked and layered in a dish with crispy bacon, onions and pear slices. A mixture of cream, milk and stock, flavoured with thyme and nutmeg, coats the vegetables, whilst a topping of mountain cheese and breadcrumbs bakes in the oven until golden brown and crispy. The pear tempers the slight bitterness of the Brussels sprouts and adds a delicate sweetness, whilst the bacon provides a savoury note. This gratin is easy enough for beginners to make, can be prepared in advance and works well as a main course or as a side dish with roast meat. A white wine with buttery notes, ripe fruit and fresh acidity rounds it off perfectly.

Ideal wine pairing: EastDell Chardonnay Sur Lie (Niagara Peninsula, Canada)

Aromas of butter, lemon tart, apple and delicate spices rise to the nose. On the palate, notes of pear, apple peel, warm pastry and toasted fennel emerge, accompanied by a mineral finish. The wine comes from Niagara-on-the-Lake and was spontaneously fermented in French oak barriques and matured on the fine lees, with regular stirring; the oak notes are well integrated. With 12.0 per cent alcohol and just 0.5 grams of residual sugar, it is dry, whilst the acidity of 5.4 grams provides balance. This pairs well with the Brussels sprout gratin, as the pear in the glass mirrors the pear in the gratin; the buttery note and the warm dough complement the creaminess and the golden cheese topping, the acidity cuts through the cream and bacon, and the roasted fennel in the wine harmonises with the roasted character of the Brussels sprouts. Serve the wine at 8 to 10 degrees.

The recipe:

Brussels sprouts gratin with pear, bacon & mountain cheese

This Brussels sprout gratin is a hearty oven-baked dish for autumn. Halved Brussels sprouts are briefly blanched and layered with crispy bacon, onions and pear slices. A sauce made from cream, milk, stock, thyme and nutmeg keeps everything moist, whilst a topping of mountain cheese and breadcrumbs browns to a golden colour in the oven. The pear balances out the bitterness of the Brussels sprouts and gives the gratin a subtle sweetness. The recipe serves two, is easy enough for beginners, can be prepared in advance and pairs well with a white wine with buttery notes and fresh acidity.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine European, German

Servings 2 people

Calories 720 kcal

Equipment

• 1 baking dish
• 1 Large saucepan for blanching
• 1 Large skillet
• 1 Cheese grater
• 1 cutting board
• 1 A sharp kitchen knife

Ingredients

  

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FOR THE GRATIN:

• 400 g Brussels sprouts
• 1 ripe pear
• 80 g Diced bacon
• 1 Onion
• 1 garlic clove
• 1 A tablespoon of butter for the tin
• Salt Pepper

FOR THE CASTING:

• 150 ml cream
• 100 ml Milk
• 100 ml vegetable broth
• 1 teaspoon of fresh thyme leaves
• 1 A pinch of nutmeg
• Salt Pepper

FOR THE CHEESE COVER:

• 100 g Bergkäse
• 2 Esslöffel breadcrumbs
• 1 tablespoon of butter

FOR SERVING:

• A few thyme leaves
• Freshly ground pepper

Instructions

 

PREPARATION:

• Wash the Brussels sprouts (400 g), cut off the stalks and halve the sprouts.
• Cut the pear (1) into quarters, remove the core and cut into wedges.
• Cut the onion (1) into fine strips and finely chop the garlic (1 clove).
• Finely grate the mountain cheese (100 g).
• Remove the thyme leaves (1 tsp).
• Preheat the oven to 190 °C (top and bottom heat).
• Grease the ovenproof dish with butter (1 tbsp).

COOKING STEPS:

• Blanch the Brussels sprouts in boiling salted water for 5 minutes, then drain and leave to drain thoroughly.
• Fry the bacon cubes (80 g) in a large frying pan without any fat for 5 minutes until crispy.
• Add the onion and garlic and fry for 3 minutes.
• Add the Brussels sprouts and the pear slices, toss briefly, and season with salt and pepper.
• Put everything into the ovenproof dish.
• Mix together the cream (150 ml), milk (100 ml), vegetable stock (100 ml), thyme (1 tsp), nutmeg, salt and pepper.
• Pour the sauce over the vegetables.
• Fold in half the mountain cheese (50 g).
• Mix the remaining mountain cheese (50 g) with the breadcrumbs (2 tbsp) and spread evenly over the gratin.
• Dot the top with butter (1 tbsp) in small flakes.
• Bake the gratin on the middle shelf for 30 minutes, until the top is golden brown and the topping is bubbling.
• Leave the gratin to rest for 5 minutes.

SERVE:

• Spoon the gratin onto pre-warmed plates, one portion at a time, using a large spoon.
• Place a few pear slices on top so that they are visible.
• Sprinkle with thyme leaves.
• Finish with some freshly ground pepper.
• Serve immediately.

SIDE DISHES:

• Rocket with lemon vinaigrette
• Toasted sourdough bread
• Pear chutney

Nutrition

Calories: 720kcalCarbohydrates: 36gProtein: 28gFat: 52g

Keyword Bergkäse, Brussels Sprout Gratin, Brussels sprouts au gratin, Brussels sprouts with bacon, Brussels sprouts with pear, Chardonnay, Fall Recipe, October recipe, Wine from Canada, Wine to go with Brussels sprouts

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