Best Gratin Of Brussels Sprouts Gruyere And Prosciutto Recipes

Brussels Sprout Gratin image

Provided by Claire Robinson

Time 1h

Yield 6 to 8 servings.

Number Of Ingredients 6

2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
Kosher salt and freshly cracked black pepper
5 ounces Gruyere, grated (about 1 cup grated)

Steps:

Preheat oven to 400 degrees F.
Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

Brussels Sprouts & Gruyere Gratin image

Provided by Daily Inspiration S

Time 50m

Number Of Ingredients 11

2 lb brussels sprouts, trimmed of outer leaves and sliced in half
salt
2 oz pancetta (or bacon), diced
1 Tbsp butter
2 medium shallots, peeled, halved and sliced
2 Tbsp all-purpose flour
1 3/4 c whole milk
1 tsp salt
pinch of freshly grated nutmeg
2 sprigs thyme (leaves only) or 1/2 tsp. dried
4 oz gruyere cheese, divided (3 ounces and 1 ounce)

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.