Butternut Squash And Potato Gratin With Braised Brussel Sprouts And Bacon

• Gratin
• 1 pound Butternut squash, cooked until tender
• 1 pound Red potatoes, scrubbed and boiled until tender
• 1 teaspoon Thyme, fresh
• 1/2 cup Parmesan cheese
• 1 tablespoon Coarse salt
• 1/2 cup Butter, salted, at room temperature
• Brussel Sprout Topping
• 2 tablespoons Butter
• 1/4 cup Onion, diced
• 1 pound Brussel sprouts, washed
• 1/4 pound Bacon, cooked and crumbled
• 1 tablespoon Balsamic vinegar
• 1/4 cup Chicken broth

1. Preheat oven to 350.
2. Combine gratin ingredients, place in 4 ramekins, cover with foil and bake for 45 minutes.
3. Heat butter over medium high heat in a medium sized saute pan.
4. Add onions and brussel sprouts.
5. Braise, stirring for about 5-7 minutes, until browning.
6. Add chicken broth and reduce heat to medium.
7. Stir every couple of minutes, until liquid has evaporated, about 5 minutes, then add balsamic vinegar.
8. Add bacon and toss. Remove from heat and cover.
9. Top each ramekin with brussel sprout/bacon mixture and place in oven on low broil for 3-5 minutes, until bubbly and slightly brown on top.

gratin, butternut squash, red potatoes, thyme, parmesan cheese, salt, butter, brussel, butter, onion, brussel sprouts, bacon, balsamic vinegar, chicken broth

Taken from food52.com/recipes/24221-butternut-squash-and-potato-gratin-with-braised-brussel-sprouts-and-bacon (may not work)