Over-the-Top Creamed Brussels Sprouts Gratin Recipe

"This recipe appears in: The Food Lab: This Creamy, Cheesy Brussels Sprouts Gratin Just Might Be the Side Dish of Your Dreams Go over-the-top with these extra-creamy, flavor-packed brussels sprouts gratin. [Photographs: J. Kenji López-Alt] Brussels sprouts have come a long way in the days since they were boiled to a stinky, cabbage-y death. Rapid, high-heat cooking has been the game-changer for me, but what if I told you that there's an even better way to cook Brussels sprouts? One that forgoes that quick cooking in lieu of extra-richness and flavor? A method that not only delivers decadently delicious results, but can be made 100% ahead of time with just a short stay in the oven prior to serving? This cheesy casserole packed with bacon and Brussels sprouts is where it's at. Why this recipe works: * Browning our bacon with butter adds plenty of sweet, smoky flavor to our finished casserole. * Bacon combined with reduced heavy cream and cheese creates an incredibly decadent and rich background for the sprouts. Note: This recipe can be prepared through the end of step 2 and stored covered in plastic wrap in the refrigerator for up to 5 days before proceeding with step 3 and serving. Special equipment: 2 quart oval casserole dish amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Over-the-Top Creamed Brussels Sprouts Gratin Recipe Reading Options: Cooking Mode Text Only Ingredients * 1/2 pound bacon, cut into 1/2-inch lardons * 2 tablespoon unsalted butter * 2 1/2 pounds Brussels sprouts, split in half * 1 medium shallot, finely minced (about 1/4 cup) * 2 cups heavy cream * Kosher salt and freshly ground black pepper * 6 ounces shredded Gruyère, Comté, or Fontina cheese Directions * 1. Heat butter and bacon over medium-high heat in a large straight-sided sauté pan or Dutch oven. Cook, stirring frequently, until well browned, about 8 minutes. Add brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan. * 2. Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note above). * 3. Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately...."