“Au Gratin” (pronounced oh-GRAH-tan) is a fancy way to describe a baked dish that’s smothered in cheese and breadcrumbs. Instead of breadcrumbs, we use crushed pork rinds, which gives you the same tasty crunch without the carbs.
Course: Side Dish
Keyword: Brussels Sprouts, Casserole, Side Dish
Kosher salt and pepper
2cupsshredded Gruyere cheesedivided
1cupgrated Parmesan cheesedivided
2ouncescrushed pork rinds*
Preheat oven to 400 degrees. Slice the ends off the Brussels sprouts and cut them in half length-wise. In a large bowl, toss the Brussels sprouts with olive oil, butter, garlic, onion powder, and a generous pinch of salt and pepper.
Spread the bacon on a sheet pan and bake for 5 minutes. Pour the Brussels sprouts evenly onto the pan and bake until they begin to caramelize and the bacon gets crisp (about 10 to 15 minutes; more time may be required depending on your oven).
Remove the pan from the oven and put the Brussels sprouts back into a bowl. Add the heavy cream and half of each cheese (Gruyere and Parmesan).
Pour the mixture into a greased/sprayed baking dish and sprinkle the rest of both cheeses and the crushed pork rinds evenly on top.
Reduce oven to 375 degrees and bake for about 15-20 minutes until the top is golden brown.
*Can substitute with 1/2 cup slivered almonds (Fat: 81% Carbs: 6% Protein: 13%)