Butternut Squash and Potato Gratin with Braised Brussel Sprouts and Bacon

By • October 2, 2013 0 Comments

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Author Notes: It's fall, and butternut squash is in season. It's so versatile, and this dish incorporates the squash with red potatoes, topped with braised brussel sprouts, onion and bacon. The balsamic vinegar provides a nice contrasting kick.shea goldstein

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Serves 4

Gratin

  • 1 pound Butternut squash, cooked until tender
  • 1 pound Red potatoes, scrubbed and boiled until tender
  • 1 teaspoon Thyme, fresh
  • 1/2 cup Parmesan cheese
  • 1 tablespoon Coarse salt
  • 1/2 cup Butter, salted, at room temperature

Brussel Sprout Topping

  • 2 tablespoons Butter
  • 1/4 cup Onion, diced
  • 1 pound Brussel sprouts, washed
  • 1/4 pound Bacon, cooked and crumbled
  • 1 tablespoon Balsamic vinegar
  • 1/4 cup Chicken broth
  1. Preheat oven to 350.
  2. Combine gratin ingredients, place in 4 ramekins, cover with foil and bake for 45 minutes.
  3. Heat butter over medium high heat in a medium sized saute pan.
  4. Add onions and brussel sprouts.
  5. Braise, stirring for about 5-7 minutes, until browning.
  6. Add chicken broth and reduce heat to medium.
  7. Stir every couple of minutes, until liquid has evaporated, about 5 minutes, then add balsamic vinegar.
  8. Add bacon and toss. Remove from heat and cover.
  9. Top each ramekin with brussel sprout/bacon mixture and place in oven on low broil for 3-5 minutes, until bubbly and slightly brown on top.

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