BRUSSELS SPROUTS GRATIN
A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!
Provided by Creative Caterer
Categories Side Dish Vegetables Brussels Sprouts
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 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 limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
- Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 15.8 g, Cholesterol 69.9 mg, Fat 25.4 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 13.7 g, Sodium 625.1 mg, Sugar 0.5 g
BRUSSELS SPROUTS GRATIN WITH BACON AND GRUYERE
Categories Cheese Casserole/Gratin Thanksgiving Side
Number Of Ingredients 9
Steps:
- Tender Brussels sprouts, trimmed and halved.
- Chop the bacon and thinly slice the shallots.
- Instructions: Preheat the oven to 400F.
- Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
- In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes. Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.
- Add 1/2 cup of the cheese and stir until smooth.
- Add the Brussels sprouts to the sauce and stir to combine.
- Spread into an even layer. Sprinkle with the remaining cheese.
- Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.)
- Let sit for about 10 minutes before serving. Bake until bubbly and golden brown, about 30 minutes. Let sit for about 10 minutes before serving.
BRUSSELS SPROUTS & GRUYERE GRATIN
Brussels sprouts are my new-found love -- I always listened to other people saying they were too strong in flavor. Sooo glad I made the decision to try them. I absolutely love gruyere cheese as well.
Provided by Daily Inspiration S
Categories Side Casseroles
Time 50m
Number Of Ingredients 11
Steps:
- 1. Heat a large pot of salted water. Blanch the halved brussels sprouts for 3-4 minutes, until just barely tender. Remove from pot, drain, rinse with cold water to stop the cooking, set aside.
- 2. Place diced pancetta or bacon in a large pot on medium-low heat. Cook until most of the fat is rendered, about 8-10 minutes. Remove the pancetta from the pan, set aside, leaving the rendered fat in the pan.
- 3. Add butter to the pot and melt on medium heat. Add the shallots and gently cook until softened, 4-5 minutes. Add the flour to the butter/shallot mixture to make a roux, whisk for 1-2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add fresh thyme and sprinkle with nutmeg.
- 4. Add 3 ounces of grated gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce. Add half of the cooked pancetta back to the sauce. Taste and add more salt if necessary.
- 5. Preheat oven to 400 degrees. Butter and 8 x 12 gratin dish or casserole. Add the brussels sprouts into the cheese sauce. Transfer the cheesy brussels sprouts into the casserole dish. Sprinkle with remaining pancetta and the remaining 1 ounce of gruyere cheese. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.
BRUSSELS SPROUTS GRATIN WITH BACON AND GRUYèRE
Categories Thanksgiving Side Casserole/Gratin Bake Cauliflower
Number Of Ingredients 9
Steps:
- Preheat the oven to 400F.
- Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
- In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.
- Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
- Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.
- Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.
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