Embrace the holiday spirit with this comforting Brussels sprout gratin, a side dish destined to steal the spotlight at your next festive gathering. Tender Brussels sprouts and vibrant kale mingle with the aromatic flavors of shallots and garlic, brightened by a touch of lemon zest, creating a symphony of savory goodness. Enriched with the creamy indulgence of cheddar cheese and luscious cream, this gratin offers a delightful textural contrast between the soft vegetables and the rich, decadent sauce.
A golden, cheesy crumb topping adds a satisfying crunch to every bite, while crispy bacon lardons lend a smoky, irresistible depth that will convert even the most ardent sprout critics. For a creative twist, feel free to experiment with other leafy greens or cruciferous vegetables. Cabbage, cauliflower, or broccoli can be substituted for kale, allowing you to tailor the dish to your personal preferences and available ingredients.
This recipe is naturally gluten-free, making it a suitable option for those with dietary restrictions. For a plant-based version, simply swap out the dairy components for your favorite plant-based alternatives and omit the bacon lardons. Whether you choose to serve it as a festive side dish or savor the leftovers as a comforting meal, this Brussels sprout gratin is a versatile and crowd-pleasing addition to any menu.
To store, transfer cooled leftovers to an airtight container and refrigerate for up to 5 days. When ready to enjoy, reheat gently in the microwave until warmed through, and prepare to be amazed at how even the simplest of ingredients can be transformed into something truly extraordinary.
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