Brussels Sprout Gratin
"In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the… read more..."
INGREDIENTS
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Brussels sprout
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vegetable oil
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Salt and pepper
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unsalted butter
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panko bread crumb
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shallot
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garlic clove
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all-purpose flour
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heavy cream
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chicken broth
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Gruyère cheese
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Parmesan cheese
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ground nutmeg
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cayenne pepper
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2 1/2 pounds Brussels sprouts, trimmed and halved through stem
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1 tablespoon vegetable oil
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Salt and pepper
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3 tablespoons unsalted butter
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1/4 cup panko bread crumbs
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1 shallot, minced
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1 garlic clove, minced
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1 tablespoon all-purpose flour
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1 1/4 cups heavy cream
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3/4 cup chicken broth
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2 ounces Gruyère cheese, shredded (1/2 cup)
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1 ounce Parmesan cheese, grated (1/2 cup)
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Pinch ground nutmeg
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Pinch cayenne pepper
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