Brussels Sprouts au Gratin makes a classy and delicious side to any main dish.
Prep Time: 15 mins ■ Cook Time: 35 mins ■ Total Time: 1 hour ■ Makes: 6 servings
INGREDIENTS
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- 1 1/2 lbs brussels sprouts, ends trimmed and halved lengthwise
- 2 slices bacon, cut into 1/2-inch pieces
- 2 large shallots, peeled and finely chopped
- 2 cloves garlic, peeled and thinly sliced
- Kosher salt and black pepper
- 1 1/2 cups coarse bread crumbs
- 3/4 cup heavy cream
- 1 cup grated Gruyère cheese (about 3 ounces)
DIRECTIONS
- Heat oven to 425°F and butter a 2-quart baking dish.
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
- Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until lightly browned; about 5 minutes. Reduce heat and stir in the chopped shallots and the sliced garlic. Cook, stirring constantly, for about 1 1/2 minutes. Add the Brussels sprouts. Season with salt and pepper then toss for about 1 minute to evenly distribute the seasonings. Arrange the bacon and Brussels sprouts mixture in the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Gruyère cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, about 20 to 25 minutes.
- Let sit 1 to 2 minutes at room temperature before serving.
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