Brussels Sprouts Au Gratin |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :) Ingredients:
1 lb brussels sprout, trimmed and quartered (trim off tough leaves and woody stems) |
3 slices bacon, diced |
1 cup sliced leek |
1 tablespoon all-purpose flour |
2 teaspoons minced garlic |
1/2 cup low sodium chicken broth |
1 -2 pinch crushed red pepper flakes (optional) |
1/2 cup heavy cream |
1 tablespoon fresh lemon juice (please not the bottled kind!) |
1/2 cup grated gruyere cheese or 1/2 cup swiss cheese |
kosher salt, to taste |
fresh ground black pepper, to taste |
1 tablespoon extra virgin olive oil |
1 cup dry breadcrumbs |
1/2 cup chopped walnuts (chopped fine) |
1/2 cup grated gruyere cheese or 1/2 cup swiss cheese |
2 teaspoons minced lemon zest |
kosher salt, to taste |
black pepper, to taste or crushed red pepper flakes |
Directions:
1. Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray.
2. Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside.
3. Sauté bacon in a skillet over medium heat until crisp; using a slotted spoon, remove bacon to a paper-towel-lined plate.
4. Add leeks to skillet; cook over medium heat unti softened.
5. Stir in flour and garlic; cook 1 minute.
6. Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes.
7. Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère.
8. Transfer the mixture to the prepared dish.
9. MAKE THE CRUMB TOPPING:.
10. Heat the oil for the crumb topping in a nonstick skillet over medium heat.
11. Stir in crumbs and chopped walnuts, cook until crumbs begin to brown.
12. Remove mixture from heat to a bowl and let cool 5 mintes.
13. Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes.
14. Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes.
15. E N J O Y!
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