BRUSSELS SPROUTS AU GRATIN

By Coo1

BRUSSELS SPROUTS AU GRATIN
Time: 45 minutes Serves: 6

To make this ahead, prepare the Brussels sprouts mixture. Hen ready to bake, top sprouts with the crumbs, then pop the casserole in the oven.

Ingredients

• For the Brussels sprouts
• 1 Lb. Brussels sprouts, trimmed and quartered
• 3 Strips bacon, diced
• 1 Cup sliced leeks
• 1 Tbsp all purpose flour
• 2 tsp minced garlic
• 1/2 Cup low sodium chick both
• 1/2 Cup heavy cream
• 1 Tbsp fresh lemon juice
• 1/2 Cup grated gruyere or swiss cheese
• For the crumb topping
• 1 Tbsp extra virgin olive oil
• 1 Cup dry bread crumbs
• 1/4 Cup chopped walnuts
• 1/2 Cup grated gruyere or swiss cheese
• 2 Tsp minced lemon zest
• Kosher salt and black pepper to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 350º. Coat a 2 quart casserole dish with nonstick spray.

Blanch sprouts in a pot of boiling salted water for 5 minutes; drain and set aside.

Saute bacon in a skillet over medium heat until crisp. Using a slotted spoon, remove bacon to a paper towel lined plate. Add leeks to skillet; cook over medium heat until softened. Stir in flour and garlic; cook 1 minute.

Stir in broth, cream and lemon juice; bring to a simmer and cook until thickened, about 2 minutes,. Remove mixture from heat; stir in sprouts, bacon and 1/2 cup gruyere. Transfer mixture to the prepared dish

Heat oil for the crumb topping in a nonstick skillet over medium heat. Stir in crumbs and walnuts; cook until crumbs begin to brown. Remove mixture from heat to a bowl; let cool 5 minutes.

Stir in 1/2 cup gruyere, zest, salt, and paper. To Brussels sprouts mixture with bread crumb mixture and bake until crumbs are brown; 25-30 minutes.