Brussel Sprouts Au Gratin

By janiejo

Ingredients

• Serves 4 - 6
• 2 lbs. brussels sprouts, trimmed and halved through the stems
• 2 Tbs. butter
• 6 slices bacon, diced
• 1/4 cup white wine
• 2 Tbs. sliced shallots
• 1/4 cup finely-grated gruyere cheese
• 1 1/2 cups heavy cream
• 1 cup Italian Style Panko Breadcrumbs

Preparation

Step 1

Preheat oven to 425°.F

In medium bowl, combine breadcrumbs and gruyere cheese.

In a sauté pan over medium heat cook bacon until crisp, remove bacon from pan.

Drain oil, reserve 1 Tbs.

Add butter to pan and melt, once melted add brussels sprouts and reserved bacon fat.

Cook until starting to brown, 3 - 5 minutes.

Add shallots and bacon then deglaze the pan with the wine.

Cook for an additional 2 minutes and remove from heat.

Divide brussels sprouts evenly among 4 cast-iron bakers.

Pour heavy cream into each baker until sprouts are almost covered.

Bake until the cream has thickened slightly 6 - 7 minutes, remove from oven, stir then bake additional 6 minutes.

Remove from oven and coat each with the panko/gruyere mixture.

Return to oven and cook until the crust is a deep golden brown, about 3 - 6 minutes.