Tick tock, tick tock. Turkey day is around the corner, are you ready? Somehow Thanksgiving just doesn’t seem the same without at least one classic, cheesy gratin.
Scalloped potatoes or turnips often make an appearance here, and last year a gratin of fennel was the star.
This year my gratin of choice is a creamy brussels sprouts gratin, with sprouts that have been blanched and then baked in a sauce with pancetta, shallots, and Gruyere.
Brussels Sprouts Gratin Recipe
The best way to trim the brussels sprouts is to slice of 1/4-inch from the bottom stem end with a paring knife. This will make it easier to peel off any outer tough leaves. Then when cutting the brussels sprouts in half, place them cut-side down on the cutting board to help stabilize them.
You can easily make this dish vegetarian by leaving out the pancetta in step 2. Just add an additional tablespoon of butter in step 3.
Ingredients
- 2 pounds brussels sprouts, trimmed of outer leaves and sliced in half
- Salt
- 2 ounces pancetta, diced
- 1 Tbsp butter
- 3 shallots, peeled, halved, and sliced
- 2 Tbsp all purpose flour
- 1 3/4 cup whole milk
- Scant pinch of freshly ground nutmeg
- Thyme leaves from 2 sprigs of thyme or 1/2 teaspoon dry thyme
- 4 ounces of grated Gruyere cheese, divided 3 ounces and 1 ounce
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