Cheesy Gratin of Brussel Sprouts
From Karin Bailey
- 4 slices bacon
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 2 lbs. (about 7 cups, halved) fresh or frozen brussel sprouts
- 1 1/2 cups milk
- 1 cup chicken broth
- 1/4 cup (4 tbs) unsalted butter
- 5 tbs flour
- 3/4 cup freshly grated parmesan cheese
- 1 tbs dijon mustard
- 1/2 tsp salt
- 1/4 tsp dried thyme
- Freshly ground black pepper to taste
- 1 1/2 cups grated sharp white cheddar cheese
- paprika for garnish
1. Heat large skillet and crisp-cook bacon. Transfer to a plate and set aside. Pour off all but 2 tbs fat from pan. Add onion and saute over medium heat for 6-7 minutes; add garlic for last minute. Scrape onions and garlic into large, shallow casserole and spread around evenly. Set aside.
2. Trim sprouts, cut them in half (or quarters, if very large) lengthwise. Bring large soup pot of well-salted water to rolling boil. Add sprouts. Return to boil and cook 5 minutes. Drain immediately in collander for 5 minutes. Transfer to casserole, spreading evenly in dish. Set aside. Heat oven to 375 degrees.
3. Combine milk and broth in small saucepan. Bring to simmer, then remove from heat.
4. Meanwhile, melt butter in large saucepan. Add flour and cook, stirring over medium heat, until flour is light golden brown. Whisk in half of hot milk and broth. Heat and whisk until thick. Add remaining liquid and cook 5 minutes whisking frequently.
5. Whisk in parmesan cheese, mustard, salt, thyme and pepper. Pour sauce evenly over brussel sprouts. Mince bacon and sprinkle over sauce. Sprinkle evenly with cheddar and dust lightly with paprika.
6. Place casserole on center rack and bake 30 minutes, until bubbly and golden brown. Cool 5 minutes before serving.