"Au gratin is a French term that means to gratiné, top a dish with cheese and brown it in the oven. The delicious casserole combines Brussels Sprouts, Fullblood Wagyu beef bacon, garlic, onions, and two cheese varieties. This Fullblood Wagyu Beef Bacon and Brussels Sprouts Au Gratin recipe is the perfect side dish for any occasion."
Wagyu Beef Bacon and Brussels Sprouts Au Gratin
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Prep time: 1hr
Cook time: 1hr
Serves or Makes: 10
Recipe Card
ingredients
- 2 pounds Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
- 2 tablespoons Grapeseed Oil
- 4 pounds Brussels Sprouts (cut lengthwise through the core into 1/4 inch strips)
- 1 Sweet Onion, julienned
- 1/2 cup Flour
- 3 tablespoons Butter
- 4 cloves minced Garlic
- 5 cups Milk
- 1 tablespoon Hot Sauce
- 8 ounce shredded White Cheddar Cheese
- 4 ounces shredded Parmesan Cheese
- Kosher Salt (to season)
- Freshly Ground Black Pepper (to season)
Method
Step 1
Pull the Fullblood Wagyu beef bacon from the freezer, and place it into the refrigerator 24 hours before starting this recipe.
Step 2
PREPARING THE FULLBLOOD WAGYU BEEF BACON AND ONION MIXTURE Heat a large, heavy-bottom Dutch oven on medium-high heat. Add two tablespoons of grapeseed oil to the Dutch oven. Once heated, add the cut up Fullblood Wagyu beef bacon. Cook the beef bacon until it’s starting to brown and crisp. Then, add the julienned sweet onion. Cook for 10 minutes. Drain off the fat from the beef bacon, and reserve.
Step 3
PREPARING THE CASSEROLE DISH Preheat your oven to 375°F. Arrange half of the cut brussels sprouts, overlapping, in a large casserole dish. On top of the brussels sprouts, evenly spread the Fullblood Wagyu beef bacon and onion mixture. Then, add the second half of the brussels sprouts, overlapping, to the casserole dish. Set the casserole dish aside while you prepare additional ingredients. Add 1/4 cup of the reserved beef bacon fat back into the Dutch oven. Add the butter, and allow it to melt. Whisk in the flour until it looks like wet sand. Cook for 4 minutes. Then, whisk in the milk (1 cup at a time) until it thickens. Add in the minced garlic and hot sauce. Season to taste with kosher salt and freshly ground black pepper. This is your milk and flour mixture. Pour the milk and flour mixture over the brussels sprouts and beef bacon in the large casserole dish. Evenly sprinkle the shredded white cheddar cheese and the parmesan cheese over the top.
Step 4
FINAL STEPS Cover the casserole dish with aluminum foil, and place it on a baking sheet lined with parchment. Bake at 375°F for 45 minutes. Remove the foil, and turn the oven to 400°F. Bake the dish for 15 more minutes until the top is caramelized and bubbling. Serve warm, and enjoy!