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Welcome to Cook’s
Corner at California Gardens!
Brussels Sprouts Gratin
While my all-time favorite Brussels sprouts recipe is
still Mom's Brussels Sprouts with Red Onions,
this new recipe for Brussels Sprouts Gratin is going to start making many
repeat appearances at my dinner table. The Brussels sprouts are so
moist and tender after they absorb the rich cream and parmesan cheese, and
what couldn't make a vegetable dish better than adding a little bacon?
Brussels Sprouts Gratin Recipe
1 pound
Brussels sprouts, quartered
4 cloves of
garlic, minced
4 strips of
thick cut bacon, cut crosswise into 1/2 inch strips
3 Tablespoons
all purpose flour
1 cup heavy
cream
2 Tablespoons
sherry cooking wine
1 cup grated
parmesan cheese
Preheat your
oven to 350 degrees.
In a large
frying pan, cook the bacon strips over high heat until the fat is rendered
out and the bacon is crispy. Lower the heat to medium and add the
Brussels sprouts and garlic. Cook for 2-3 minutes, and add the
flour. Stir for another 2 minutes until the flour is absorbed.
Add the heavy cream, sherry, and half of the parmesan cheese. Season
with salt and pepper, to taste. Bring the liquid to a simmer, lower
the heat, and continue to simmer for 5-7 minutes. When the liquid
has begun to thicken and reduce, transfer everything to an ovenproof
casserole dish. Top with the remaining parmesan cheese. Cover
the dish with aluminum foil and bake for 25-30 minutes, until the Brussels
sprouts are very tender. If the gratin is still too liquid, remove
the aluminum foil and bake for another 5-10 minutes.
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