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Brussels sprouts gratin with pear, bacon and mountain cheese, served with EastDell Sur Lie Chardonnay from the Niagara Peninsula, Canada

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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
  

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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