Steps

• 1

  Preheat the Traeger with lid closed to 450°F; this will take about 15 minutes.

• 2

  Meanwhile, cook the bacon in a large skillet over medium heat, turning as needed, until crisp, about 10 minutes. Reserving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Pour the bacon fat into a heatproof bowl and set aside. Set the skillet aside; do not wipe it out.

• 3

  Put the Brussels sprouts in a 9- x 13-inch baking pan. Add 3 tablespoons of the reserved bacon fat (discard the rest or save for another use). Add ½ teaspoon salt and several grinds of pepper, and toss to coat.

• 4

  Transfer the pan to the grill grate and cook, stirring halfway through, until the sprouts are browned in spots and tender when pierced with a toothpick, about 45 minutes.

  450 ˚F / 232 ˚C

  00:45

• 5

  Meanwhile, in the skillet used for the bacon, melt the butter over medium heat. Add the panko and ¼ teaspoon salt and cook, stirring often and scraping the bottom of the skillet, until the crumbs are golden brown, about 5 minutes. Transfer to a bowl. Crumble the bacon and toss half the crumbled bacon with the crumbs; set aside to cool. (Reserve the other half of the crumbled bacon.)

• 6

  In a small saucepan over medium heat, combine the cream, garlic, and ¼ teaspoon salt and bring just to a simmer.

• 7

  Leaving the grill on, transfer the gratin to a heatproof surface. Sprinkle the remaining bacon, the cheese, and the sage over the Brussels sprouts, then pour over the hot cream. Return the gratin to the grill and continue cooking until the cream is bubbling and golden around the edges, about 10 minutes.

• 8

  Sprinkle with the breadcrumb mixture and let cool for about 5 minutes before serving. Enjoy!