Tag Archives: gratin

Brussel Sprouts Gratin

B A C O N. Bacon makes everything better and this is no exception. So tasty !

Brussel Sprouts Gratin
Brussel Sprouts Gratin

6 servings
133 calories per serving

2 slices hickory smoke bacon (or use regular bacon and ad a drop of ‘smoke’ flavor seasoning)
4 shallots, thinly sliced
2 lb. brussel sprouts, halved
1 c water
½ t kosher salt
¼ t pepper
2 oz bread crumbs
3 T butter

Preheat broiler. Cook bacon until crisp then remove from pan, cool and crumble. Add shallots to bacon drippings and sauté 4 minutes. Add sprouts and 1 c water and bring to a boil then cover pan loosely with some foil and continue cooking 6 minutes or until tender. Add salt and pepper and mix. Melt butter in a small pan and add breadcrumbs and some salt and sauté to toast the crumbs. Add bacon crumbles to breadcrumbs. Turn sprouts into a baking dish sprayed with Pam and sprinkle with the breadcrumb mix. Broil 3 minutes.

Vegetable Gratin

This is such a hearty vegetable dish ! The potatoes, parsnips and carrots really satisfy. Serve next to just about anything for a great serving of vegetables.

Vegetable Gratin
Vegetable Gratin

4 servings
251 calories per serving

2 t oil
1 lb. onions, thinly sliced
1/3 c skim milk
1 T cornstarch
1 c fat free chicken broth
¼ t pepper
Salt to taste
½ t garlic powder
½ t onion powder
1 t parsley flakes
¼ t thyme
1 lb. red potatoes cut in 1 inch chunks
6 stalks celery, cut in 1 inch chunks
½ lb. parsnips, sliced
½ lb. carrots, sliced

Spray skillet with Pam, add oil and heat on medium high. Cook onions 25 minutes to caramelize and brown the onions. Add a tablespoon or more of hot water along the way if the onions start to dry out too much. Whisk milk and cornstarch and add to onion skillet along with broth, pepper and thyme. Heat on medium high heat and boil for 1 minute stirring continuously.

Preheat oven to 375 degrees. Combine potatoes, celery, parsnips and carrots. Stir in onion mix and spices/herbs and turn all into a 3 quart baking dish. Cover with foil and bake 45 minutes then remove cover and bake another 15 minutes, until golden and tender.

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