BRUSSELS SPROUTS CASSEROLE with potatoes and bacon

Casseroles are a perfect dish against cold winter days! Today we will prepare a casserole with Brussels sprouts, potatoes and bacon. To get a thick but creamy consistency, add an egg-bechamél sauce flavored with mustard seeds powder and lots of grated scamorza (or mozzarella) cheese.

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• 2 lb (900 gr) Brussels sprouts
• 3/4 lb (340 gr) Russet potatoes
• 12 oz (300 gr) bacon
• 1 medium shallot
• 2 eggs
• 1/4 cup (50 gr) unsalted butter
• 6 tbsp (50 gr) all-pourpose flour
• 2^1/2 cups(600 ml) whole milk
• 9 oz (250 gr) scamorza (or grated mozzarella)
• 1 tbsp extra virgin olive oil
• 1 tsp mustard seeds powder
• 1 tsp white pepper
• to taste table salt

Preheat the oven at 425°F

béchamel

Warm the milk separately without it gets to a boil and melt the butter in a small saucepan over low heat.  When the butter is melted, add the flour sifted stirring to form a smooth paste (roux). Cook the roux for 5 minutes, lifting pan from heat occasionally to prevent any sticking. After 5 minutes remove the pan from the heat and add slowly the milk, stirring constantly. When the mixture is smooth and without lumps, return the saucepan on the heat and continue cooking for 15 minutes. When the sauce is ready, add salt, and the white pepper, and mustard powder, mixing everything. Remove the pan from the heat and let the sauce adhere a sheet of plastic wrap to keep it smooth even the surface. Let it cool, we will use it later.

steamed brussels sprouts

Wash the Brussels sprouts and cut the tip of the stem removing the outer leaves. Now, cook sprouts steamed for 15 minutes (I used a bamboo steamer, is very practical and cheap!). When the sprouts are ready, let’s put aside.

Spouts and bacon

Cut the bacon into strips as large as a finger. Fry the bacon until it is crisp in a pan large enough to hold even the sprouts and potatoes, then drain it on paper towels. Remove the fat from the pan without washing and let’s use it again to saute the shallot previously chopped into julienne. Meanwhile peel the potatoes and cut them into 1/4 inch cubes. When the shallot is soft and translucent, add the potatoes and them saute them for a few minutes, then add a glass of hot water. Cover with a lid and cook over medium heat for about 10 minutes. After this time, add the sprouts and bacon. Continue to cook over high heat for 5 minutes stirring with a wooden spoon.

Brussels sprout casserole with potatoes and bacon

Add two beaten eggs into warmed béchamel, mixing everything very well. Now, take a big ceramic baking casserole (or single serving casseroles depending on how you prefer to present the recipe) and compose the dish. Spread on the bottom of the casserole a layer of béchamel, then cover with a generous sprinkling of grated scamorza or grated mozzarella. Continue spreading Brussels sprouts with potatoes and bacon, then cover with another sprinkling of cheese. Finish the casserole covering everything with another layer of béchamel and grated cheese on the top.

Casserole in the oven!

Bake the casserole at 425° F for about 20 minutes, then gratin until it has formed a golden crust. Let the pie rest for 5 minutes before serving.

prepare in advance

We can prepare the casserole in advance, just proceed with the recipe until just before baking. At this point we can store the casserole for 24 hours in the refrigerator, or for a few weeks in the freezer.

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