You may be looking at the title and be thinking, “cheesy…what? But cheese isn’t paleo!” And it’s real cheese too. Not cashew cheese or zucchini cheese or any other non dairy cheese alternative. Ya, I don’t typically eat real dairy cheese, and ya it’s not “paleo.” But good quality cheese from pastured animals is definitely a real food. I’m not a big fan of rules or labels, and real food is about the only “rule” I care about. That, and how my body responds to something. I’ve had issues with dairy in the past as far as my digestion and skin are concerned. But with all the healing I’ve been doing, or at least attempting to do, I can handle dairy a lot better than I used to be able to. As long as I don’t go overboard with it of course.
So in honor of being able to eat small amounts of cheese again, I decided to create a Thanksgiving side dish featuring two of my favorite things, bacon and brussels sprouts, plus cheese of course! This recipe was inspired by potatoes au gratin, but uses brussels sprouts instead of potatoes to keep the carbs down a bit. Between mashed potatoes, sweet potato casserole, and pumpkin pie there are plenty of carbs to go around without adding another potato dish. This Cheesy Bacon and Brussels Sprouts Gratin also adds a little green to the Thanksgiving feast beyond some canned green beans in the green bean casserole which could hardly be called green anyway (unless you make my Green Bean Casserole using fresh green beans). And I’m pretty sure even non brussels sprouts lovers will love this dish, although I haven’t had any taste testers beyond my husband and myself whom both love brussels sprouts. I’d eat almost anything if it was covered in bacon, cheese, and a creamy sauce.
So if you haven’t set your Thanksgiving menu yet if you’re hosting, or decided what dish to bring if you’re attending someone else’s dinner, consider giving this a try. And if you have already planned out your whole Thanksgiving dinner, kudos to you because I haven’t even started. There are just too many delicious recipes to choose from and only 3 people, myself included (plus 3 dogs), to eat all the food.
- Preheat oven to 400 degrees and grease 1½ quart casserole dish.
- Place bacon on a foil lined baking sheet and bake at 400 degrees until crispy, about 20 minutes. Crumble and set aside.
- Fill medium saucepan with water and bring to a boil. Add brussels sprouts and boil, covered, for about 10 minutes until fork tender. Drain.
- Add brussels sprouts and ½ the bacon to greased casserole dish.
- Whisk arrowroot starch, salt and pepper into coconut milk and pour over the top of the brussels sprouts and bacon.
- Sprinkle cheese and remaining bacon on top and bake at 400 degrees for 15 minutes, or until it starts to bubble and the cheese is melted.
If you want to make this ahead of time. Prep everything as described. Set aside the cheese and 1/2 the bacon and cover and refrigerate the casserole until ready to cook. Prior to your Thanksgiving dinner, remove the casserole from the refrigerator and top with cheese and bacon and bake at 400 degrees for 15-20 minutes until it starts to bubble and the cheese is melted.
So what are you planning for Thanksgiving? Are you visiting family, or hosting your own Thanksgiving feast with friends and family?
In vibrant health,