Pan-Roasted Brussels Sprout Gratin with Shallots and Rosemary

This rich, creamy side dish is a guaranteed crowd-pleaser Brussels sprouts, pan-roasted in brown butter until tender and nutty, are mixed with sweet, earthy Gruyere and topped with crisp breadcrumbs. For a casual dinner, serve it straight from the skillet.

Serves 6 to 8

1½ lb. Brussels sprouts, trimmed

2 large shallots, halved

4 Tbs. unsalted butter

Kosher salt and freshly ground black pepper

1¼ cups heavy cream

3¼ oz. (1¼ cups) finely grated Gruyere

¼ tsp. freshly grated nutmeg

1/8 tsp. cayenne

¾ cup panko

½ cup finely grated Parmigiano-Reggiano

2 tsp. finely chopped fresh rosemary

Position a rack in the center of the oven and heat the oven to 375°F. In a food processor fitted with the slicing blade, slice the Brussels sprouts and shallots.

In a 12-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.

Add the Brussels sprouts, shallots, 2 tsp. salt, and ½ tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.

Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyere, nutmeg, cayenne, and 34 tsp. salt. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts, carefully stirring to combine.

Add the panko, Parmigiano, rosemary, and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with the panko mixture.

Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.

 

It is a quote. Fine Cooking Magazine October / November 2011