If you want a do-ahead replacement for green bean casserole, try this delicious gratin. You can add grated Parmesan to the crumbs on top if you wish.
Serves 4 – 6
2 Tbsp olive oil
4 strips bacon, cut into small pieces
1/3 cup minced onion
1 pound Brussels sprouts, trimmed and cut into 1/8-inch slices
2 Tbsp. melted butter
2/3 cup half-and-half or cream
1/2 cup fresh bread crumbs (made by processing cubes of fresh bread in a food processor)
Heat olive oil in a sauté pan over medium heat and add the bacon and onion, cook and stir until onion is tender and translucent. Add the sliced Brussels sprouts and stir-fry for 4 or 5 minutes.
Brush a baking dish with 1 Tablespoon of the melted butter. Add the sprout mixture and spread evenly. Pour over the half-and-half or cream. Cover and refrigerate until a half hour before serving.
Preheat oven to 400°F. in time to bake. Sprinkle the gratin with the bread crumbs and drizzle with the remaining butter (or more to taste). Bake for 25 minutes, or until crumbs are browned and liquid is bubbling.