November 26, 2019
BRUSSELS SPROUT GRATIN
This year I am changing up my Thanksgiving menu a bit by doing sprouts differently…switching out scalloped potatoes (the recipe you can find in our blog) for mashed, and instead of my mainstay Brussels sprout dish I’ve been doing for years with bacon, apple, maple and balsamic (also the recipe you can find in our blog), I’m making a Brussels sprout gratin.
I served this a couple weeks ago – and it was such a hit – it just had to go on my Thanksgiving Day dinner menu. You’ve got to try it this Thanksgiving.
STEP ONE – CRUNCHY PANKO TOPPING
- 1 tablespoon salted butter
- 1/3 cup plain panko bread crumbs
Melt butter in non-stick skillet. Add panko bread crumbs – stir continuously until golden brown – place in bowl and let cook completely. Once cool combine with the following – and set aside:
- 1/3 cup grated gruyere cheese
- 2 tablespoons grated parmesan cheese
STEP TWO – PREPPING THE BRUSSELS SPROUTS
Pre-heat oven to 450 degrees
- 9″ X 13″ casserole dish
- 2 1/2 pounds Brussels sprouts – about golf ball size
- 2 tablespoons vegetable oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes or fresh cracked pepper
Cut end from each Brussels sprout, then cut in half and place in casserole dish. Toss with vegetable oil, salt and pepper. Place in pre-heated oven for 30 minutes until browned. Let cool for about 30 minutes.
STEP THREE – MAKING GRATIN SAUCE
- 4 tablespoon salted butter
- 1/4 cup finely chopped shallot
- 1 tablespoon finely minced garlic
- 2 tablespoons flour
- 1 1/2 cups cream
- 3/4 cup chicken or vegetable stock
- 1/2 cup grated Gruyere cheese
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne pepper
Melt better in a medium saucepan. Add shallots and garlic and cook down until soft and translucent – but not brown. Add flour and stir for a couple minutes until the flour taste has cooked out. Slowly add cream and chicken stock – whisking the entire time – until the sauce has thickened. Whisk in Gruyere, parmesan, nutmeg, and cayenne. Pour over Brussels sprouts – gently toss until sprouts are completely coated in the cream sauce.
STEP FOUR – BAKING
Place panko mixture on top of sprouts and bake at 450 degrees for approximately 7 to 10 minutes until top is brown and bubbly.