Sunday, December 6, 2009

Brussels Sprouts Gratin

After enjoying Ruth Reichl's recipe for Roasted Brussels Sprouts, I now feel obligated to bring others onto the Brussels sprouts train (makes stops in DE,licious and PA,latable). So I took a Brussels sprouts gratin to an AmeriCorps book club potluck.

And what better way to convince people they like a vegetable than to cover it in cheese and cream?


I adapted this recipe from my new cookbook Earth to Table: Seasonal Recipes from an Organic Farm by Jeff Crump and Bettina Schormann. The original recipe is for Roasted Fennel Gratin.


Roasted Brussels Sprouts Gratin

2 lbs. Brussels sprouts, quartered
2 T. olive oil
1/4 cup minced fresh thyme (or 1/2 t. dried thyme)
Salt and pepper
3 T. diced Pancetta or thick-cut bacon (optional)
1 cup fresh bread crumbs
1 cup freshly grated Parmesan cheese
3/4 cup half and half or cream
2 shallots, thinly sliced
1/4 cup butter

Preheat oven to 400 degrees F. Toss quartered Brussels sprouts in oil and salt and pepper. Spread in a single layer on a baking sheet and roast for 20 minutes. Flip sprouts and sprinkle with Pancetta. Roast for 20 to 25 minutes more until Pancetta is crisp and sprouts are browned and caramelized. Remove from oven, reduce heat to 350 degrees F.

In a skillet, add 2 T. butter and heat over medium heat. Saute shallots until translucent, 3 to 5 minutes. Add cream and thyme and reduce until thickened, about 10 minutes.

Grease an 8x8 baking dish and layer Brussels Sprouts with half of cheese. Pour cream mixture over sprouts and top with remaining cheese and bread crumbs. Dot with remaining butter and bake until golden brown and bubbling, about 20 minutes.

6 comments:

  1. that sounds really delicious. perfect as a side for Christmas dinner too!

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  2. what a cool book! and hell yeah b.s. train! u funny kt. I got some tonight and gonna eat them tomorrow with the last of the pork tenderloins! The checkout lady said she was scared of them and I was trying to convince them that they are awesome!!

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  3. I'm in Seattle and and stumbled on your blog when I was looking for other Brussels sprouts ideas. Leave the bacon out and it's perfect for me! Yummm! Our Brussels sprouts season is just getting going since we just had the first frost. Great blog!

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  4. I have been searching for a way I could love sprouts (yes I'm a hater). Cheese might be the way!

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  5. I love brussels sprouts. This sounds amazing. I just wish I could get my sweetie to eat them.

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  6. I love love love brussels, any and every way they're prepared. They totally don't need smothering in cheese! Roast them with sea salt and pass them my way!

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