8 Servings 25 min Cook
2 Tbsp Butter
8 Oz Bacon
1 Lb Brussels Sprouts
0 Tsp Crushed Red Pepper Flakes
1 Dash Pepper
1 Dash Salt
1/2 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
1/2 Cup, shredded Cheddar Cheese
2 Oz Pork Rinds
Remove any brown outer leaves of brussels sprouts and trim stems.
Set aside.
Crush up enough pork rinds using a food processor or inside of a bag using a rolling pin.
These will be your crumb topping.
Set aside.
Preheat oven to 400 F.
Grease, butter, or spray a 2 quart baking dish.
Bring a large pot of salted water to a boil.
Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop.
Fry bacon in a nonstick or cast iron until crisp and coarsely chop.
Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly.
Pour the cream on top, sprinkle with the cheese, remaining bacon and pork rind crumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
