BRUSSELS SPROUTS GRATIN
Steps:
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 minutes.
BRUSSELS SPROUTS & GRUYERE GRATIN
Brussels sprouts are my new-found love -- I always listened to other people saying they were too strong in flavor. Sooo glad I made the decision to try them. I absolutely love gruyere cheese as well.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat a large pot of salted water. Blanch the halved brussels sprouts for 3-4 minutes, until just barely tender. Remove from pot, drain, rinse with cold water to stop the cooking, set aside.
- 2. Place diced pancetta or bacon in a large pot on medium-low heat. Cook until most of the fat is rendered, about 8-10 minutes. Remove the pancetta from the pan, set aside, leaving the rendered fat in the pan.
- 3. Add butter to the pot and melt on medium heat. Add the shallots and gently cook until softened, 4-5 minutes. Add the flour to the butter/shallot mixture to make a roux, whisk for 1-2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg.
- 4. Add 3 ounces of grated gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce. Add half of the cooked pancetta back to the sauce. Taste and add more salt if necessary.
- 5. Preheat oven to 400 degrees. Butter and 8 x 12 gratin dish or casserole. Add the brussels sprouts into the cheese sauce. Transfer the cheesy brussels sprouts into the casserole dish. Sprinkle with remaining pancetta and the remaining 1 ounce of gruyere cheese. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.
BRUSSELS SPROUTS GRATIN
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
- Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.
Nutrition Facts : @context http, Calories 438, UnsaturatedFat 16 grams, Carbohydrate 36 grams, Fat 29 grams, Fiber 7 grams, Protein 13 grams, SaturatedFat 11 grams, Sodium 521 milligrams, Sugar 7 grams
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