Brussels Sprout Gratin

Food

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Brussels Sprout Gratin

Serves 8

Adapted from The Modern Proper

Ingredients: 

• 1 tablespoon unsalted butter, melted or cooking spray, for greasing
• 5 tablespoons extra-virgin olive oil
• 3 cups thinly sliced leeks, white and light green parts only (from 3 large leeks)
• 4 garlic cloves, minced
• 1 pound Brussels sprouts, trimmed and shredded
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• ½ cup freshly grated parmesan cheese
• 1 teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 teaspoons minced fresh thyme
• ¼ teaspoon ground nutmeg
• 1 cup panko breadcrumbs

A few notes on making this: 

• I found this recipe a few years ago while looking for a vegetable side to add to my Thanksgiving table, and I have been making it ever since. The Gruyère and cream add richness without being too heavy, and the leeks and garlic make it so flavorful and aromatic. 

• Wash and trim the ends off of the brussels sprouts if you don’t buy them pre-shredded. A food processor can shred them quickly at home if you don’t.

• Make sure to wash leeks extremely well—they can have lots of sand trapped between their layers

• This can be partially cooked and assembled the day before Thanksgiving if you’re making a lot of dishes the day of— simply sauté all the ingredients and add them together without the Panko topping. Cover and refrigerate until ready to bake. Bake the day of for 30-40 minutes and add the Panko and Parmesan mixture at the end as directed.

Directions:

• Preheat the oven to 425°F with a rack in the center. Grease a 9x13-inch baking dish with the butter.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the leeks and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Transfer a large bowl. Add the shredded Brussels sprouts to the bowl and toss to combine.
• Add the cream, Gruyere, ¼ cup of the parmesan, salt, pepper, thyme, and nutmeg to the same skillet. Bring to a simmer, stirring constantly, until cheese melts and a thick sauce forms, about 3 minutes. Pour the sauce over Brussels sprout mixture and toss to coat.
• Transfer the Brussels sprouts mixture to the prepared baking dish. Bake until the Brussels sprouts are tender, about 20 minutes.
• In a small bowl, combine the panko with the remaining ¼ cup of parmesan and remaining 3 tablespoons of olive oil.
• Remove the Brussels sprouts from the oven. Evenly sprinkle with the panko mixture, then bake until the topping is golden brown, 5 to 6 minutes more. 
• Serve family-style.