Brussels Sprouts Au Gratin

“To make this ahead prepare the Brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that I love - and I don't like Brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? CuisineAtHome, Issue #78, Decmber 2009 edition. :)”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF & coat a 2-qt casserole dish with nonstick spray.
  2. Blanch sprouts in a pot of boiling salted 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.
  4. Add leeks to skillet; cook over medium heat unti softened.
  5. Stir in flour and garlic; cook 1 minute.
  6. Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes.
  7. Remove mixture from heat; stir in sprouts, bacon, and 1/2 cup Gruyère.
  8. Transfer the mixture to the prepared dish.
  9. MAKE THE CRUMB TOPPING:.
  10. Heat the oil for the crumb topping in a nonstick skillet over medium heat.
  11. Stir in crumbs and chopped walnuts, cook until crumbs begin to brown.
  12. Remove mixture from heat to a bowl and let cool 5 mintes.
  13. Stir in 1/2 cup Guyère, zest, salt, black or crushed red pepper flakes.
  14. Top Brussels sprouts mixture with bread crumb mixture and bake until crumbs arre brown, 25-30 minutes.
  15. E N J O Y!

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