Brussels, Beemster, and Bacon Gratin

Name: Brussels, Beemster, and Bacon Gratin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb Brussels sprout; 2 1/2 cups whole milk; 3 tablespoons butter; 1 cup onion, diced small (about 1 small onion); 2 garlic cloves, sliced; 2 tablespoons all-purpose flour; 4 ounces Canadian bacon, roughly chopped; 6 ounces beemster cheese (about 1 1/2 cups) or 6 ounces aged gouda cheese, grated and divided (about 1 1/2 cups); 4 ounces fontina (about 1 cup) or 4 ounces havarti cheese, grated (about 1 cup); freshly grated nutmeg; coarse salt; fresh ground black pepper

Submitted by DrGaellon

"Adapted from a recipe by Tara Matarazza at Serious Eats. Beemster is a Gouda-style cheese similar to aged Goudas; if you can't find it, a 5-year-aged Gouda is a reasonable substitute. The regular Gouda is used for creaminess; if you use the aged Gouda, consider replacing the regular Gouda with Fontina or Havarti."

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Ready In:: 55mins
Ingredients:: 12
Serves:: 4

ingredients

1 lb Brussels sprout
2 ¹⁄₂ cups whole milk
3 tablespoons butter
1 cup onion, diced small (about 1 small onion)
2 garlic cloves, sliced
2 tablespoons all-purpose flour
4 ounces Canadian bacon, roughly chopped
6 ounces beemster cheese (about 1 1/2 cups) or 6 ounces aged gouda cheese, grated and divided (about 1 1/2 cups)
4 4 ounces fontina (about 1 cup) or 4 ounces havarti cheese, grated (about 1 cup)
freshly grated nutmeg
coarse salt
fresh ground black pepper

directions

Preheat the oven to 375°F Trim the stem end of each sprout and cut in half.
In a medium saucepan over medium-high heat, bring milk to a simmer. Add the sprouts to the milk and simmer for 10 minutes, until they are tender.
Meanwhile, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the onions and sweat them for 2 to 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Stir in the last tablespoon of butter. Once it melts into the onions and garlic, sprinkle the flour in and whisk well to eliminate lumps.
Strain the sprouts from the hot milk and set them aside. Slowly whisk the hot milk into the ingredients in the sauté pan. Continue whisking until all the milk is incorporated, lump-free. Stir in the Canadian bacon, all but 1/2 cup of the Beemster, and the Gouda. When the cheese has melted into the sauce, add the Brussels sprouts. Season the sauce with nutmeg, salt and pepper to taste.
Pour the mixture into a baking dish or divide between medium ramekins (about 6 ounces). Sprinkle the reserved cheese across the top. Transfer the gratin to the oven and bake for 15 minutes. Broil for 5 minutes to brown the top before serving.

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Reviews

Hearty and flavoursome! Nice way to have brussels sprouts in a new, different and delicious way!

rosslare

RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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