Brussels Sprouts Gratin Recipe | SAVEUR

Brussels Sprouts Gratin

This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.

Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky Mornay sauce. A panko topping with lemon zest adds crunch and zing.
serves 4

Ingredients

12 cup panko-style bread crumbs
1 tbsp. unsalted butter, melted
1 tbsp. minced flat parsley
2 tsp. lemon zest, 1 lemon
1 12 oz. grated gruyere cheese, divided
1 12 tsp. kosher salt, plus more to taste
12 tsp. pepper, plus more to taste
4 cloves garlic, sliced
1 lb. Brussels sprouts, rinsed, peeled and quartered
6 shallots, peeled and thinly sliced
3 slices bacon, chopped
1 tbsp. lemon juice
1 tbsp. unsalted butter
2 tsp. flour
1 cup heavy cream
2 sprigs fresh thyme
1 oz. grated parmesan

Instructions

Make the gratin topping: In a small mixing bowl, combine panko, butter, parsley, 1 12 tsp. lemon zest, 1 oz. gruyère, and salt and pepper to taste. Toss gently and set aside.
Heat a sauté pan over medium-high heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelize, about 7-9 minutes. Add Brussels sprouts and garlic and cook until they are just beginning to brown, about 6 minutes. Deglaze the pan with the lemon juice and remove from heat.
Make the Mornay sauce: In a 2-quart saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the color is a light brown, about 30 seconds. Add thyme and cream, stirring vigorously with a whisk to avoid lumps. Heat to a simmer, stirring continuously until the sauce thickens, about 3-5 minutes. Remove from heat and pour the sauce through a strainer. Return the sauce to the saucepan and, over very low heat, add remaining gruyère and parmesan, stirring until the cheese has melted. Season with 12 tsp. salt and 14 tsp. pepper.
Pile the sprouts into a 10-inch oval gratin dish. Pour the Mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top. Cover loosely with a sheet of tin foil and bake until bubbling, about 15 minutes. Remove foil and cook another 12-15 minutes until the top is nicely browned. Remove from oven and let rest for 10 minutes. Serve warm.

Watch: How to Make a Cheesy Brussels Sprouts Gratin

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