Oh the drama. A few days ago I walked around the house like a zombie. Well, probably less like a zombie and more like a lunatic. Here’s why: when I cook, whether it’s a recipe I’m developing myself or recreating from another person, I always keep a little pink notebook nearby. The pink notebook is where I write down measurements, adjustments and other random notes. Usually, I have no idea what those random notes mean until I stare at it for a while (messy writing) then it all comes back to me. Needless to say, this notebook is important. It’s also where I had notes about cheesy and easy Brussels sprouts gratin. Without this pink notebook, I am lost.
Poor John. He watched me as I lifted up couch cushions, moved the refrigerator (it could have fallen behind there) and looked underneath the bed. I LOOKED EVERYWHERE. He looked so sad as I searched for this notebook. He did his part to help too. He’s cute. John was getting ready to DJ a wedding yet here he was, very concerned about my notebook. He made a statement that when he got back from the wedding, he would clean up so we could find my notebook. With sadness (and honestly a little laughter because yeah right, John), I said OK and proceeded to do whatever it was I was doing.
I tweeted. I pouted. Then I thought about it over and over again. HOW WILL I EVER REMEMBER MY NOTES??!
OK so the end of this story? I found the notebook. It was in the bedroom because I was working on blog posts last week and it fell in-between some other stuff. I found it in a place where I’d looked already and I went back to check just one more time. The people need to know what I have to say about Brussels sprouts gratin! And so here I am.
Easy & cheesy Brussels sprouts gratin
Alright so are you reading thinking: what in the world is gratin? Don’t worry, I’m here to help. Gratin, much like flambé or braising, is a cooking technique. Apparently gratin started in French cuisine and it usually includes ingredients like cheese, breadcrumbs and butter. It’s cooked until the top has browned and the cheese is oozing.
This side dish is packed with lots of flavor and I’m definitely adding it to my laundry list of sprouts recipes (my favorites here and here). Ready to give it a try?
Ingredients
- 8 ounces bacon or pancetta, cut into ½-inch pieces
- Brussels sprouts (about 1.5-2 pounds), trimmed and halved
- 2 shallots, thinly sliced
- 3 garlic cloves, finely grated
- 4 tablespoons melted butter
- Freshly ground black pepper
- 2 tablespoons thyme leaves, divided
- 1 teaspoon crushed red pepper flakes
- 2 cups heavy cream
- 1 tablespoon Dijon mustard
- 2 ounces Gruyère, grated
- 2 ounces Parmesan, crumbled
Instructions
- Heat oven to 475°. Spread bacon on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.
- Transfer bacon to a large bowl.
- Add Brussels sprouts, shallots, garlic, butter, black pepper and 1 Tbsp. thyme to bowl with the bacon and toss to coat. Scrape Brussels sprouts mixture into a 13x9" baking dish. Roast gratin until tops of Brussels are browned, about 15 minutes.
- Carefully toss to expose green Brussels, then continue to roast until tops of Brussels are browned, about 5-10 minutes more. Keep an eye on it.
- Whisk cream, mustard and remaining thyme in a large glass measuring cup.
- Remove sprouts from oven, carefully pour in cream mixture, and sprinkle cheese over.
- Reduce oven temperature to 375°. Return gratin to the oven and roast until the cream starts to thicken and the sides have started to bubble and brown around the edges - about 10-15 minutes (again, keep an eye on it). Let gratin cool 10 minutes.
