Brussels Sprouts Gratin
Tender brussels sprouts are smothered in a creamy sauce with cheese topping and baked in the Traeger for the perfect side dish.
Equipment
- Cast iron skillet
Ingredients
- 1 pound Safeway Fresh Cut Brussels sprouts
- 2 slices ham from above recipe
- 2 tbsp Lucerne Sweet Cream Unsalted Butter
- 1.5 cups Lucerne Heavy cream
- 1 clove Garlic
- 2 tsp My Garlic Junkie Seasoning
- 1/2 cup Lucerne Finely Shredded Parmesan cheese
- 1/4 cup Lucerne Mozzarella cheese
Instructions
- Cut off one slice of ham and cut it into small dice.
- Turn up the grill temperature to 375*.
- In a medium cast iron skillet, saute the ham pieces in butter until just browned.
- Scoop out the ham and set aside.
- To the remaining butter in the pan, add the sliced Brussels sprouts.
- Season with salt and pepper and cook on medium-high heat for about 10 minutes, stirring occasionally.
- Allow the sprouts to begin charring on all sides.
- Add the crushed garlic clove and the Garlic Junkie seasoning.
- Stir to combine and then pour in the heavy cream.
- Bring the cream to a boil, stirring constantly.
- Add the reserved ham pieces and stir to combine.
- Remove the pan from the heat and sprinkle the top with mozzarella cheese and then cover generously with parmesan cheese.
- Place the pan in the hot Traeger and cook for 15 minutes until hot and bubbly and the sprouts are fork tender.
- Remove the pan from the grill and allow to cool for a few minutes while you slice the ham.
- Serve the Brussels sprouts gratin alongside the orange and bourbon smoked ham.