How to Make Delicious Wagyu Beef Bacon and Brussels Sprouts Au Gratin

Wagyu Beef Bacon and Brussels Sprouts Au Gratin. Drain off the fat from the beef bacon, and reserve. 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.

Set the casserole dish aside while you prepare additional ingredients. 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. You can cook Wagyu Beef Bacon and Brussels Sprouts Au Gratin using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Wagyu Beef Bacon and Brussels Sprouts Au Gratin

1. Prepare 2 LB of Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces).
2. Prepare 2 TBSP of Grapeseed Oil.
3. You need 4 LB of Brussels Sprouts (cut lengthwise through the core into 1/4 inch strips).
4. You need 1 of Sweet Onion (julienned).
5. It's 1/2 CUP of Flour.
6. You need 3 TBSP of Butter.
7. It's 4 of Garlic Cloves (minced).
8. Prepare 5 CUP of Milk.
9. Prepare 1 TBSP of Hot Sauce.
10. It's 8 OZ of White Cheddar Cheese (shredded).
11. It's 4 OZ of Parmesan Cheese (shredded).
12. You need of Kosher Salt & Freshly Ground Black Pepper (to season).

This Fullblood Wagyu Beef Bacon and Brussels Sprouts Au Gratin recipe is the perfect side dish for any occasion. 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 instructions

1. 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..
2. 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..
3. 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..
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!.

The sprouts and bacon will cook a little more in the oven. Season and stir in sour cream. Cook: Cook the bacon and set aside on a paper towel lined plate to drain. Sauce: In a small saucepan add the butter, flour, salt and pepper. Whisk in the heavy cream, parmesan cheese until it starts to thicken.