Over-the-Top Creamed Brussels Sprout Gratin Recipe

Name: Over-the-Top Creamed Brussels Sprout Gratin Recipe
Total time: 1 min
Ingredients: 1/2 pound bacon, cut into 1/2-inch lardons; 2 tablespoon unsalted butter; 2 1/2 pounds Brussels sprouts, split in half; 1 medium shallot, finely minced (about 1/4 cup); 2 cups heavy cream; Kosher salt and freshly ground black pepper; 6 ounces shredded Gruyère, Comté, or Fontina cheese

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Total: 1 hours

Servings: 9

Cost: $2.63 /serving

Author : J. Kenji López-Alt

brussels sprout casserole fall

Over-the-Top Creamed Brussels Sprout Gratin Recipe

Ingredients

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1/2 pound bacon, cut into 1/2-inch lardons2 tablespoon unsalted butter2 1/2 pounds Brussels sprouts, split in half1 medium shallot, finely minced (about 1/4 cup)2 cups heavy creamKosher salt and freshly ground black pepper6 ounces shredded Gruyère, Comté, or Fontina cheese

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Instructions

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Step 1

Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add Brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.

Step 2

Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note).

Step 3

Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.