Brussels Sprout Gratin
15m prep 30m cook 45m ready
6 servings To make this vegan, use olive oil and substitute canned coconut milk for the cream. For a deluxe version, cook 4 slices bacon in the skillet until crisp. Reserve the bacon, pour off all but 2 tablespoons of the fat, then proceed with the recipe, stirring the crumbled bacon back in right before topping with the bread crumbs.
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Ingredients
- 2 tablespoons butter or olive oil
- 2 large shallots or 1 medium onion, chopped
- 1 pound Brussels sprouts, trimmed and shredded
- ¾ teaspoon salt
- Pinch of grated or ground nutmeg
- ½ cup heavy cream
- 2 tablespoons butter or olive oil
- ⅓ cup dry bread crumbs or panko
- ⅓ cup chopped hazelnuts or almonds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
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Step 1.
Preheat the oven to 350°F. In a large ovenproof skillet, heat over medium heat: 2 tablespoons butter or olive oil
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Step 2.
Add and sauté until softened and translucent, 5 to 7 minutes: 2 large shallots or 1 medium onion, chopped
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Step 3.
Add and cook until wilted and bright green, about 5 minutes: 1 pound Brussels sprouts, trimmed and shredded
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Step 4.
Stir in: ¾ teaspoon salt; Pinch of grated or ground nutmeg
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Step 5.
Remove from the heat and stir in: ½ cup heavy cream
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Step 6.
For the crumb topping, heat in a small skillet over medium heat: 2 tablespoons butter or olive oil
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Step 7.
Add and stir frequently until deep golden brown and nutty smelling, 5 to 8 minutes: ⅓ cup dry bread crumbs or panko; ⅓ cup chopped hazelnuts or almonds; ¼ teaspoon salt; ¼ teaspoon black pepper
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Step 8.
Top the sprouts with the bread crumb mixture, place the skillet in the oven, and bake until heated through and bubbling, 15 to 20 minutes.
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