Butternut Squash and Potato Gratin with Braised Brussel Sprouts and Bacon

October  2, 2013
0 Ratings
  • Serves 4
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

What You'll Need
  • 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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