GRATINEED BRUSSELS SPROUTS

By jarren

Ingredients

• 4 tbsp extra-virgin olive oil
• 4 oz prosciutto, cut into 1/4" dice
• 1 1/4 lbs Brussels sprouts, trimmed and halved lengthwise
• 1/4 cup finely chopped shallots
• 1/3 cup dry white wine
• 2 cups reduced-sodium chicken broth
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups shredded Gruyere cheese
• 2 cups whipping cream

Details

Servings 6

Preparation

Step 1

Heat 2 tbsp oil in a large skillet over medium-high heat. Add the prosciutto and cook, stirring occasionally, until browned, about 5 minutes. Use a slotted spoon to transfer the prosciutto to paper towels to drain.

Add the Brussels sprouts to the fat in the skillet and cook, stirring occasionally, until golden around the edges, about 10 minutes. Add the shallots and cook, stirring often, until they soften, about 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the broth and season with the salt and pepper. Bring to a boil. Cook stirring occasionally, until the Brussels sprouts are tender and the liquid is reduced by half, about 20 minutes.

Preheat the oven to 375F. Lightly butter a shallow 2-quart baking dish. Using a slotted spoon, remove the Brussels sprouts form the skillet and transfer to the baking dish, layering with half of the Gruyere. Boil the cooking liquid in the skillet until reduced to about 2 tbsp, about 5 minutes. Add the cream, reduce the heat to medium, and cook the cream to reduce it by half, about 10 minutes more. Season the mixture with salt and pepper.

Pour the cream mixture over the Brussels sprouts. Scatter the reserved prosciutto on top, then sprinkle with the remaining Gruyere. Place the baking dish on a baking sheet. Bake until bubbling and golden brown, about 2 minutes. Serve hot.