Brussels Sprouts Au Gratin
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“Au Gratin” (pronounced oh-GRAH-tan) is a fancy way to describe a baked dish that’s smothered in cheese and breadcrumbs. Our version is also made with lots of gooey cheese, but instead of breadcrumbs, we use crushed pork rinds. This gives you a crispier and tastier topping without any carbs. Definitely something you can be thankful for at your Thanksgiving dinner.
- 1 pound Brussels sprouts
- 4 slices bacon, diced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- pinch of salt and pepper
- 1 cup heavy cream
- 1 cup shredded Gruyere cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 1 ounce crushed pork rinds*
*Can substitute with ¼ cup slivered almonds (Fat: 81% Carbs: 6% Protein: 13%)
Note: It is always preferential to use grass-fed meat and dairy products, as well as Himalayan salt.
- 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 brown 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, 1/2 cup of shredded Gruyere, and 1/4 cup grated 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 minutes until the top is golden brown.
- Yield: 4