Brussels Sprout, Bacon & Babybel Gratin

This evening I put together a quick and fairly simple meal. I seasoned 6 chicken breast cutlets with salt and pepper and quickly sauteed a few minutes on each side in a bit of olive oil and then transferred them to a platter. I melted a couple tablespoons of Kerrygold's Garlic & Herb Butter in the hot skillet and scraped the little brown bits int he pan as it melted and then squeezed the juice of half of a lemon in with the butter and then tossed in a few tablespoons of capers. I put the chicken cutlets back into the pan with the lemon butter caper sauce to keep warm while I prepared the Brussels Sprout, Bacon & Babybel Gratin. It was super simple to put together. I cleaned, trimmed and halved a little over a pound of brussels sprouts and then steamed them in a couple tablespoons of water in a covered casserole dish in the microwave for about 7 minutes until tender (but not mushy). I drained them and tossed them with some butter, salt and pepper and placed them in a shallow baking dish and poured cream over top of them. I diced 5 mini Babybel cheese rounds and scattered those on top and then made a crumbly topping using almond meal cut in with butter, salt and pepper. I topped the casserole with the crumb mixture and baked it for about 20 minutes until it was rich, thick and bubbly. It was so good, yet so simple. It was a great combination of flavors, too.

Buttered sprouts and bacon have been placed in the baking dish... 

Diced mini Babybel cheese and cream has been added...

Topped with buttered almond crumb topping...ready to be baked

Fresh out of the oven...notice that the Babybel cheese melts and stays in place

Brussels Sprout, Bacon & Babybel Gratin

Ingredients:
1 to 1-1/2 pounds fresh brussels sprouts, stems trimmed and cut in half lenthwise
4 tablespoons butter, divided
4 strips of cooked bacon, crumbled
Sea salt and black pepper, to taste
4 mini Babybel cheese rounds, wax coating removed, and diced (about 3 ounces)
3/4 cup cream
1/2 cup almond meal or flour

Directions:
Preheat oven to 350 degrees F. In a covered microwave-safe casserole, steam brussels sprouts in 2 to 3 tablespoons of water for 5 to 7 minutes until tender; drain. Toss the brussels sprouts with 2 tablespoons of butter and stir in bacon; season with salt and pepper, to taste. Place buttered brussels sprouts in a shallow 1 quart casserole; pour cream evenly over sprouts and top with cheese.  In a small bowl, cut remaining 2 tablespoons butter into almond meal using a dough cutter/blender until crumbly; season with salt and pepper. Sprinkle buttered crumbs evenly on top of casserole and bake for 18 to 20 minutes or until bubbly and lightly browned.