Brussels Sprouts au GratinFrom wolfpackjack 5 years ago
- For the Brussels Sprouts: shopping list
- 1 lb. Brussels sprouts, trimmed and quartered shopping list
- 3 strips bacon, diced shopping list
- 1 cup leeks, slices thinly shopping list
- 1 Tbsp. AP flour shopping list
- 2 tsp. minced garlic shopping list
- ½ cup heavy cream shopping list
- ½ cup low-sodium chicken broth shopping list
- 1 Tbsp. fresh lemon juice shopping list
- ½ cup grated Gruyère or swiss cheese (I like aged) shopping list
- For the Crumb Topping: shopping list
- 1 Tbsp. EVOO shopping list
- 1 cup dry bread crumbs (I use panko) shopping list
- ¼ cup (or more) chopped walnuts shopping list
- ½ cup grated Gruyère or swiss cheese shopping list
- 2 tsp. mince lemon zest shopping list
- ¼ cup (optional) minced craisins (dried cranberries) shopping list
- Kosher salt and black pepper to taste shopping list
How to make it
- Preheat oven to 350®. Coat a 2 quart casserole dish with nonstick spray (or butter)
- Trim off the tough leaves and woody stems of the Brussels sprouts, and then quarter them. Blanch sprouts in a pot of boiling water for 5 minutes; drain and set aside.
- Sauté bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate. Add leeks to skillet; cook over medium heat until softened. Stir in flour and garlic; cook ~ 1 minute.
- Stir in broth, cream, and lemon juice; bring to a simmer and cook until thickened, about 2 minutes. Remove the mixture from heat; stir in sprouts, bacon, and ½ cup Gruyère. Transfer mixture to a prepared dish.
- Heat oil for the crumb topping in a nonstick skillet over medium heat. Stir in crumbs and walnuts; cook until crumbs begin to brown. Remove mixture from heat to a bowl; let cool 5 minutes.
- Stir in ½ cup Gruyère, zest, salt and pepper into the casserole dish (add the craisins here if you like). Top Brussels sprouts with bread crumb mixture and bake until crumbs are brown, 25-30 minutes.