Brussels Sprouts Gratin
These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!
Dovetailing tip: Use a portion of the bacon you cooked while making the Ultimate grilled cheese for this recipe.
|2 pounds||brussels sprouts|
|4 slices||bacon, diced|
|3 cloves||garlic, minced|
|1/4 cup||diced shallot|
|2 tablespoons||all-purpose flour|
|3/4 cup||whole milk|
|1/4 cup||heavy cream|
|1/2 teaspoon||dried thyme|
|1/4 teaspoon||ground nutmeg|
|kosher salt and freshly ground black pepper, to taste|
|1 1/4 cup||shredded gruyere cheese, divided|
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, blanch brussels sprouts until crisp-tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in brussels sprouts, bacon and 1 cup cheese until the cheese has melted, about 1-2 minutes. Sprinkle with remaining 1/4 cup cheese.
Place into oven and bake until golden brown and bubbly, about 20-25 minutes.