Page 40 - SCMHCC Holiday Favorites Cookbook

BRUSSELS SPROUTS GRATIN

From the Kitchen of Holly Whitson

SERVINGS
6 to 8 servings

Ingredients
2 pounds brussels sprouts, trimmed of outer leaves
and sliced in half

Salt, to taste
2 ounces pancetta, diced

1 tablespoon butter
3 shallots, peeled, halved, and sliced
2 tablespoons all-purpose flour
1 3/4 cups whole milk

1 scant pinch freshly ground nutmeg
Thyme leaves from 2 sprigs or 1/2 teaspoon dry thyme

4 ounces grated Gruyere cheese, divided

Directions:
1) Preheat the oven to 400°F. Butter an 8 x 12-inch gratin or casserole dish.
2) Fill a large pot with 4 quarts of water plus 1 tablespoon salt. Bring to a boil. Add the halved

Brussels sprouts and blanch for 3 to 4 minutes, until just barely tender. Remove from heat. Drain
in a colander and rinse with cold water to stop the cooking. Set aside.
3) Place diced pancetta in a large pot on medium low heat. Cook until most of the fat is rendered,

about 8 to 10 minutes. Remove the pancetta from the pan and set aside, leaving the rendered fat
in the pan.
4) Add butter to the pot and melt on medium heat. Add the shallots and gently cook until

softened, about 4 to 5 minutes.
5) Add the flour to the butter shallot mixture. and whisk for 1 to 2 minutes.
Slowly add the milk while stirring with a wooden spoon until the roux is incorporated into the

milk. Cook over medium low heat for several minutes, stirring until the sauce thickens and coats
the back of your spoon. Add fresh thyme and sprinkle with nutmeg.
6) Add 3 ounces of grated Gruyere cheese into the white sauce and stir until the cheese is melted

and incorporated into the sauce. Add half of the cooked pancetta back to the sauce. Taste and
add more salt, if necessary.

7) Add the Brussels sprouts into the cheese sauce and toss to coat. Transfer the cheesy Brussels
sprouts into the prepared casserole or gratin dish. Sprinkle with the remaining pancetta and the
remaining 1 ounce of grated Gruyere cheese.
8) Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for

10 minutes before serving.