Brussels Sprouts Au Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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My new found love is Brussels sprouts. I found this in Cuisine at Home. It has become my new favorite . Ingredients:
for the brussels sprouts |
1 lb. brussels sprouts, trimmed and quartered |
3 strips bacon, diced |
1 cup leeks, slices thinly |
1 tbsp. ap flour |
2 tsp. minced garlic |
1/2 cup heavy cream |
1/2 cup low-sodium chicken broth |
1 tbsp. fresh lemon juice |
1/2 cup grated gruyère or swiss cheese (i like aged) |
for the crumb topping |
1 tbsp. evoo |
1 cup dry bread crumbs (i use panko) |
1/4 cup (or more) chopped walnuts |
1/2 cup grated gruyère or swiss cheese |
2 tsp. mince lemon zest |
1/4 cup (optional) minced craisins (dried cranberries) |
kosher salt and black pepper to taste |
Directions:
1. Preheat oven to 350®. Coat a 2 quart casserole dish with nonstick spray (or butter)
2. Trim off the tough leaves and woody stems of the Brussels sprouts, and then quarter them. Blanch sprouts in a pot of boiling water for 5 minutes; drain and set aside.
3. Sauté bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper-towel-lined plate. Add leeks to skillet; cook over medium heat until softened. Stir in flour and garlic; cook ~ 1 minute.
4. Stir in broth, cream, and lemon juice; bring to a simmer and cook until thickened, about 2 minutes. Remove the mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère. Transfer mixture to a prepared dish.
5. Heat oil for the crumb topping in a nonstick skillet over medium heat. Stir in crumbs and walnuts; cook until crumbs begin to brown. Remove mixture from heat to a bowl; let cool 5 minutes.
6. Stir in 1/2 cup Gruyère, zest, salt and pepper into the casserole dish (add the craisins here if you like). Top Brussels sprouts with bread crumb mixture and bake until crumbs are brown, 25-30 minutes.
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