Brussels Sprouts Gratin
March 30, 2015
Categories: Comfort Food, Dinner, Side Dishes, Dairy, Cheese, Vegetables, Brussels sprouts, Australian, Christmas, Easter, Entertaining, Fall/Autumn, Sunday Dinner, Oven Bake, Stove Top, Vegetarian more
"Another great find in my favourite paper "Weekly Times" and another Jeremy Vincent recipe. I made this a many times and we just love this.......but you have to love your sprouts to love this....... DH would not even contemplate tasting it....lol I have posted as written, although I did not use anywhere as much salt as written."
- SPROUTS INGREDIENTS
- MORNAY SAUCE INGREDIENTS
- Serving Size: 1 (228.2 g)
- Calories 418.9
- Total Fat - 27.3 g
- Saturated Fat - 11.2 g
- Cholesterol - 56.4 mg
- Sodium - 1047.8 mg
- Total Carbohydrate - 31.3 g
- Dietary Fiber - 6.9 g
- Sugars - 9.4 g
- Protein - 16.9 g
- Calcium - 276.9 mg
- Iron - 3 mg
- Vitamin C - 97.9 mg
- Thiamin - 0.3 mg
Step by Step Method
To make the gratin topping: In a small mixing bowl, combine the breadcrumbs, butter, parsley, lemon zest, gruyere, and salt and pepper to taste. Toss lightly, set aside.
Sprouts: Pre-heat the oven to 200°C Make a pouch with a sheet of aluminium foil that has been folded in half.
Place the garlic and 2 tablespoons of olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set the garlic flesh aside.
In a medium bowl, toss the sprouts with remaining olive oil, 1 teaspoon of salt, and a quarter teaspoon of black pepper.
Place the sprouts in a baking tray that can hold them in a single layer. Roast in a 200C oven until browned and they can be pierced by a fork with a little resistance, about 10 minutes. Set aside.
Heat a frying pan over medium heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelise, about 4 minutes. Add the roasted garlic flesh and remaining lemon zest.
Deglaze the pan with the lemon juice. Stir and remove from heat.
Toss this mixture with the brussels sprouts.
To make the mornay sauce: In a large saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the colour is a light brown.
Add the thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from the heat and pour the sauce through a strainer, removing the thyme.
Return the sauce to the saucepan and add the gruyere and parmesan. Stir until the cheese has melted. Season with half a teaspoon of salt and a dash of freshly ground black pepper.
Pile the sprouts into either a single gratin dish, or several small dishes.
Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.
Cover loosely with a sheet of foil and bake until bubbling, 15 minutes. Remove the foil and cook another 5 minutes until the top is nicely browned. Remove from the oven and let rest for 10 minutes. Serve warm.
Tips & Variations
No special items needed.