Brussels Sprouts Gratin
Servings: 8 servings
Ingredients
for the Brussels sprouts:
- 2 1/2 pounds (1125g) Brussels sprouts
- 2 tablespoons olive oil
- salt and pepper to taste
for the sauce:
- 2 tablespoons butter
- 1 medium shallot
- 4 cloves garlic
- 1/2 teaspoon thyme
- pinch of nutmeg
- 1 1/2 tablespoons flour
- 1 1/4 cups heavy cream
- 1 cup milk
- 1/2 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- salt and pepper to taste
- 1 cup (100g) Gruyere cheese, divided
for the Panko parmesan topping:
- 3 tablespoons (45g) butter
- 3/4 cup (55g) Panko breadcrumbs, not fine breadcrumbs
- 1/2 cup (45g) grated parmesan cheese
additionally:
- 3 1/2 ounces (100g) bacon
Instructions
- Bake bacon in the oven: Preheat the oven to 400°F (200°C).3 1/2 ounces (100g) bacon
- Line a baking sheet with parchment paper, lay bacon slices on the paper in a single layer (the slices can´t overlap but they can lay very close to each other). Bake for about 13 minutes (for very thin bacon slices) to 20 minutes (for thick bacon slices) or until browned and crispy (baking time will depend on the thickness of the slices and on the oven, keep an eye on it!). Transfer to a plate (bacon will crisp up while cooling) and set aside.
- Discard the parchment paper but reserve the bacon grease for baking brussels sprouts. You will need about 3-4 tablespoons of bacon grease for the brussels sprouts. If you don´t have as much bacon grease left, use olive oil instead.
- Bake brussels sprouts: Preheat the oven to 425°F (220°C), move the wire rack one shelf above the center.
- Prepare brussels sprouts: wash them then pat dry with paper towels. Trim the bottoms, discard discolored outer leaves, and cut in half.2 1/2 pounds (1125g) Brussels sprouts
- Bake your brussels sprouts in two batches (or if you have a really large baking sheet you can try baking them at the same time but make sure the brussels sprouts are not overcrowded or they won´t brown properly. Toss brussels sprouts with bacon grease/olive oil and season with salt and pepper. Bake for 15 minutes or until browned and soft. Repeat with the second batch.2 tablespoons olive oil
- Reduce the oven temperature to 375°F (190°C).
- Add the brussels sprouts to an oval 9x13-inch (23x33cm) baking dish or similar.
- Make the Panko parmesan topping: Melt the butter in a small pot, stir in Panko until evenly coated in butter. Take the pot off the heat and stir in parmesan. Set aside.3 tablespoons (45g) butter, 3/4 cup (55g) Panko breadcrumbs, not fine breadcrumbs, 1/2 cup (45g) grated parmesan cheese
- Make the sauce: Dice the shallot, finely chop garlic (with a knife and not a garlic press), juice the lemon, grate the Gruyere on the large holes of a box grater.1 medium shallot, 4 cloves garlic, 1 tablespoon lemon juice, 1 cup (100g) Gruyere cheese, divided
- Melt the butter in a large pan, add the shallots, cook over low heat for about 2 minutes or until softened. Add garlic, thyme, nutmeg, and flour. Cook for a minute, stirring.2 tablespoons butter, 1/2 teaspoon thyme, pinch of nutmeg, 1 1/2 tablespoons flour
- Add milk, cream, Dijon, and cook for 2-3 minutes, stirring, until thickened. Add 1/2 of the Gruyere cheese and cook until it´s melted.1 1/4 cups heavy cream, 1 cup milk, 1/2 teaspoon Dijon mustard
- Take the pan off the heat, season the sauce with lemon juice, salt, and pepper.
- Assemble: add the sauce to the sprouts. Stir until combined. Top with the remaining 1/2 of Gruyere, then sprinkle with breadcrumb parmesan topping.
- Bake for 25-30 minutes (at 375°F / 190°C) or until the topping is golden and casserole hot and bubbly.
- Take out of the oven and crumble baked bacon slices over the casserole.
- Enjoy!
Notes
Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition
Calories: 384kcal