Bussels Sprout Gratin
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
American
Servings
8
Prep Time
30 minutes
Cook Time
45 minutes
The foundation of this recipe is an Alison Roman NYT recipe that has 5 stars and over 1,400 reviews; so you know its gonna be GREAT! I just add a little extra flavor and love to knock it to the other side of the moon!-Enjoy Chef Nikki
Ingredients
- 1 ½ pounds Brussel Sprouts, cleaned and halved length wise
- 3Tbsp + 4 Tbsp Olive Oil
- 2 Shallots, julienne
- 4 cloves Garlic, sliced thin
- 2 Tbsp + 1 Tbsp Thyme, chopped
- 1 tsp Dijon mustard
- ½ C Gruyère Cheese, shredded
- 1 C Aged English or Irish Cheddar, shredded
- ¼ C  + ½ C Grated Parmesan Cheese
- ¾ C Heavy Cream
- 1 C Panko Breadcrumbs
- Salt and Pepper to taste
Directions
Quickly Blanche and Chill Brussel sprouts and set aside in a large bowl.
Preheat your oven to 425 degrees and preheat your 9x13 baking dish with it, as it heats up.
On the stove top, sauté the shallots and garlic in 3 Tbsp olive oil over medium heat until soft and a bit of caramelization just begins to form. Toss this mixture with the blanched Brussel sprouts.
In a small bowl or mason jar whisk together the cream and Dijon. Toss this with the Brussel sprouts, as well as 2 Tbsp of the thyme, Gruyère, cheddar and ¼ C Parmesan. Season this aggressively with salt and Pepper.
In a small bowl combine the Panko breadcrumbs, remaining thyme and Parmesan, salt and pepper. Toss with the remaining 4 Tbsp Olive Oil.
Remove your preheated baking dish from the oven. Pour in the Brussel sprout/cream/cheese mixture and Bake for 15 minutes.
Top with the Panko Breadcrumbs and bake an additional 5-8 minutes, until the Panko is golden brown. If need be you can throw the Panko under the broiler for extra browning. Enjoy the fruits of your labor!!!
