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Brussels Sprout Gratin




Source of Recipe


A PBS Cook’s Country recipe


Recipe Introduction


Try to use smaller sprouts (golf ball sized) as they tend to be sweeter. If they are larger cut them into quarters. It is really important to use a broiler-safe dish because the dish cooks at 450F and not many baking dishes are rated that high – for instance Pyrex is NOT and le Creuset ceramic IS. If you don’t have glass or ceramic that is broiler-safe, use a metal pan (NOT non-stick).

This dish is absolutely delicious. I messed up a little and overcooked them and we still cleaned our plates. The sauce is perfect – make sure to use a good Gruyere and not just Swiss and to use real Parmesan. I did a half recipe, which worked fine, but if you do make sure to use a smaller pan – the sprouts should pile up a bit since they shrink a little while cooking.



Recipe Link: https://www.kcet.org/food-discovery/food/weekend-recipe-brussels-sprout-gratin

List of Ingredients




2 1/2 pounds Brussels sprouts, trimmed and halved through stem
1 tablespoon vegetable oil
Salt and pepper
3 tablespoons unsalted butter
1/4 cup panko breadcrumbs
1 shallot, minced
1 garlic clove, minced
1 tablespoon all-purpose flour
1 1/4 cups heavy cream
3/4 cup chicken broth
2 ounces Gruyère cheese, shredded (1/2 cup) – DIVIDED
1 ounce Parmesan cheese, grated (1/2 cup)
Pinch ground nutmeg
Pinch cayenne pepper


Recipe



Put the oven rack in the middle of the oven and set oven temperature to 450F. Grease a 13x9-inch BROILER-SAFE baking dish (see note above). Put the sprouts in the pan and add oil, 1/2 t. salt, and 1/4 t. pepper and toss well. Bake about 30-35 minutes, until very browned and tender – check for tenderness in the last 10 minutes (mine were overcooked at 30 minutes). Place the baking dish on a wire rack and allow to cook for 5-30 minutes.

In the meantime, over medium heat, melt a T. of butter in a medium sized saucepan. Add the panko. Cook, stirring, until they are golden. Should take about 3 minutes or less. Place the panko in a bowl and wipe out the pan to use again.

In the saucepan, over medium heat, melt the remaining 2 T. butter. Add the minced shallot and cook for one minute, until it is softened. Add the garlic and cook for until fragrant, about another 30 seconds. Add the flour and cook, stirring, another minute. Whisk in the chicken broth and cream and raise the heat to medium-high until it comes to a boil. Remove from the burner and stir in HALF the Gruyère, the Parmesan, nutmeg, cayenne, 1/4 t. pepper, and 1/8 t. salt until smooth. [This will not be a thick sauce – it will be slightly thicker than heavy cream.]

Pour this mixture over the sprouts and stir gently to mix. Sprinkle with the panko crumbs and the remaining 1/4 c. Gruyère. Return to the oven (still at 450F) and bake for about 5-7 minutes – it should be golden brown on top and bubbling at the edges. Place back on a wire rack and let cool for 10 minutes.

Serves 6 to 8