Brussels Sprouts Gratin

🧂 Ingredients

• 2 lbs Brussels sprouts

  trimmed of outer leaves and sliced in half
• salt
• 4 strips of bacon

  diced
• 1 tbsp butter
• 3 shallots

  peeled, halved, and sliced
• 2 tbsp all purpose flour
• 1 3/4 cup whole milk
• 1 tsp salt
• scant pinch of freshly ground nutmeg
• 1/2 tsp dried thyme
• 4 oz of grated Gruyere cheese

  divided into 3 ounces and 1 ounce

Instructions

• 1 Heat a large pot of salted water, 4 quarts of water, 1 Tbsp salt. Blanch the
  halved Brussels sprouts for 3 to 4 minutes, until just barely tender. Use a
  collander to drain and then rinse with cold water to stop the cooking, and set
  them aside.
• 2 Place diced bacon in a large skillet on medium low heat. Cook until most of the
  fat is rendered, about 8 to 10 minutes. Remove the bacon from the pan and set
  aside, leaving the rendered fat in the pan.
• 3 Add butter to the pan and melt on medium heat. Add the shallots and gently cook
  until softened, about 4 to 5 minutes. Add the flour to the butter shallot
  mixture to make a roux, whisk for 1 to 2 minutes. Add the milk and stir with a
  wooden spoon until the roux is incorporated into the milk. Cook over medium low
  heat for several minutes, stirring, until the sauce thickens and coats the back
  of your spoon. Add in the thyme and sprinkle with nutmeg.
• 4 Add 3 ounces of the grated Gruyere cheese into the white sauce and stir until
  the cheese is melted and incorporated into the sauce. Add half of the cooked
  bacon back to the sauce. Taste and add more salt if necessary.
• 5 Preheat oven to 400°F. Butter, or spray with non-stick cooking spray, an 8×12
  gratin dish or casserole .
• 6 Add the Brussels sprouts into the cheese sauce. Transfer the cheesy Brussels
  sprouts into the casserole or gratin dish. Sprinkle with the remaining bacon and
  the remaining 1 ounce of grated Gruyere cheese.
• 7 Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven
  and let sit for 10 minutes before serving.

Nutrition Info