A Holiday Favorite
This recipe is a family favorite created by one our of wonderful Medical Assistants, Allison Self. Allison shares that she makes this recipe every season and it is always a hit!
"People have a love/hate relationship with Brussels Sprouts, but this recipe even has those that don't like them loving them." - Allison
Prep Time: 20 Minutes
Cook Time: 60 Minutes
Total Time: 80 Minutes
Serves: 6-8 Adults
Ingredients
2 pounds of brussels sprouts, trimmed off the outer leaves and sliced in half.
2 oz pancetta, diced.
1 tablespoon unsalted butter.
3 shallots, peeled, halved, and sliced.
2 tablespoons all-purpose flour.
1 3/4 cups whole milk.
1 scant pinch of freshly ground nutmeg.
2 thyme leaf sprigs or 1/2 teaspoon dry thyme.
4 ounces of grated gruyere cheese (divided into two parts).
Salt to taste.
Directions
Preheat the oven to 400 degrees Fahrenheit and butter an 8x12 gratin or casserole dish.
While the oven is preheating, blanch the brussels sprouts by filling a large pot with 4 quarts of water and 1 tablespoon of salt. Bring the water to a boil and add the brussels sprouts for 3-4 minutes, until they are just barely tender. Remove from heat, drain the brussels spouts, and rinse with cold water. Set aside.
Brown the diced pancetta in a pan on medium-low heat. Cook until most of the fat is rendered (approximately 8-10 minutes). Remove the pancetta from the pan while leaving the rendered fat for the roux.
Sautee the shallots with 1 tablespoon of unsalted butter and rendered pancetta fat until softened (about 4-5 minutes).
Add flour to the butter/shallot mixture and whisk on medium-high for 1-2 minutes. Reduce heat to low and slowly add milk. Stir with a wooden spoon until the roux is incorporated with the milk fully. Cook over medium-low heat for several minutes, stirring until the sauce thickens and coats the back of your spoon. Add fresh thyme and a sprinkle of nutmeg.
Add 3 ox of the gruyere cheese and have of the pancetta to the white sauce. Add salt to taste.
Mix in the brussels sprouts until fully coated and then transfer to the oven dish. Sprinkle the remaining pancetta and gruyere cheese on top of the dish.
Bake for 25 minutes until the top is slightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.
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