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Thanksgiving: Brussels Sprouts Gratin

Source of Recipe

"The Complete Autumn and Winter Cookbook" by America's Test Kitchen


Recipe Introduction

"Nutty roasted sprouts, a bubbling cheese sauce, and a crusty topping make for a gratin that will satisfy even those who think they don't like brussels sprouts. But we didn't want to mask the flavor of the sprouts. Instead, we sought to preserve their freshness, ensuring they became rich and nutty, not cabbage-y. To achieve this, we pre-roasted the brussels sprouts. We next prepared a quick creamy Mornay sauce using a combination of Gruyère and Parmesan cheeses, stirred in the sprouts, and baked them for merely 5 minutes. To add crunch, we topped the gratin with toasted panko bread crumbs and more nutty Gruyère. Look for brussels sprouts with small, tight heads that are no more than 1 ½ inches in diameter, as they're likely to be sweeter and more tender than larger sprouts. If you can find only large brussels sprouts (greater than 1 ½ inches in diameter), quarter them. To make this dish vegetarian, use vegetable broth."

List of Ingredients

â—¦ 2 ½ pounds brussels sprouts, trimmed and halved
â—¦ 1 tablespoon vegetable oil
â—¦ ¾ teaspoon plus â…› teaspoon salt, divided
â—¦ ¾ teaspoon pepper, divided
â—¦ 3 tablespoons unsalted butter, divided
â—¦ ¼ cup panko bread crumbs
â—¦ 1 shallot, minced
â—¦ 1 clove garlic, minced
â—¦ 1 tablespoon all-purpose flour
â—¦ 1 ¼ cups heavy cream
â—¦ ¾ cup vegetable or chicken broth
â—¦ 2 ounces Gruyère cheese, shredded (½ cup), divided
â—¦ 1 ounce Parmesan cheese, grated (½ cup)
â—¦ Pinch ground nutmeg
â—¦ Pinch cayenne pepper


Recipe

Adjust oven rack to middle position and heat oven to 450 degrees. Grease 13 by 9-inch baking dish. Toss brussels sprouts with oil, ½ teaspoon salt, and ¼ teaspoon pepper in prepared dish. Bake until sprouts are well browned and tender, 30 to 35 minutes. Transfer to wire rack and set aside to cool for at least 5 minutes or up to 30 minutes.

Melt 1 tablespoon butter in medium saucepan over medium heat. Add panko and cook, stirring frequently, until golden brown, about 3 minutes. Transfer to bowl and stir in ¼ teaspoon salt and ¼ teaspoon pepper; set aside. Wipe saucepan clean with paper towels.

Melt remaining 2 tablespoons butter in now-empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 minute. Stir in flour and cook for 1 minute. Slowly whisk in cream and broth, scraping up any browned bits and smoothing out any lumps, and bring to boil over medium-high heat. Once boiling, remove from heat and whisk in ¼ cup Gruyère, Parmesan, nutmeg, cayenne, remaining â…› teaspoon salt, and ¼ teaspoon pepper until smooth.

Pour cream mixture over brussels sprouts in dish and stir to combine. Sprinkle evenly with panko mixture and remaining ¼ cup Gruyère. Bake until bubbling around edges and golden brown on top, 5 to 7 minutes. Let cool for 10 minutes before serving.

Serves 6 to 8