BRUSSELS SPROUTS GRATIN

This recipe came from Cooks Country magazine, and once I saw it, I knew it would be a “moaner”, and it did not disappoint.  I originally wanted to make it for Thanksgiving, but I couldn’t wait that long and made it for dinner last night.  (I made half the recipe since it was just the three of us.)   It is very rich with the heavy cream and cheeses, and I already have several rich things planned for our feast, but I will definitely make this again soon.  My boys loved it as well.

2-1/2 lbs. Brussels sprouts, trimmed and halved through stem

1 TB olive or canola oil

Salt and pepper

3 TB unsalted butter

¼ c. panko bread crumbs

1 shallot, minced

1 garlic clove, minced

1 TB flour

1-1/4 c. heavy cream

¾ c. chicken broth

1 oz. Gruyere cheese, shredded (1/2 c.)

1 oz. Parmesan cheese, grated (1/2 c.)

Pinch ground nutmeg

Pinch cayenne

Preheat oven to 450 degrees.  Grease a 13x9 baking dish. 

Toss sprouts, oil, ½ t. salt, ½ t. pepper together in prepared baking dish.  Bake until sprouts are well browned and tender, about 30-35 minutes.

Meanwhile, melt 1TB butter in medium saucepan over medium heat.  Add panko and cook, stirring frequently, until golden brown, about 3 min.  Transfer to a bowl and stir in ¼ t. salt and ¼ t. pepper; set aside.  Wipe saucepan clean with a paper towel.

Melt remaining 2 TB butter into the 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.   Stir in cream and chicken broth and bring to a gentle boil.  Once boiling take off heat and whisk in ¼ c. Gruyere, all the Parmesan, nutmeg, cayenne, ¼ t. pepper and 1/8 t. salt until smooth.

Pour cream mixture over sprouts in baking dish and stir to combine.  Sprinkle evenly with panko mixture and remaining ¼ c. Gruyere.  Bake until bubbling around the edges and golden brown on top, about 5-7 minutes.  Let cool about 10 minutes before serving.