Brussel Sprout Gratin with Dijon Mornay Sauce
Tick tock, tick tock, a new day is dawning and the question is are you ready? In a way, thanksgiving doesn’t look the same without some classic cheesy gratin. Some scalloped potatoes do make a great appearance here. Last year gratin of fennel was the highest rated but believe me, this year Brussel Sprout Gratin with Dijon Mornay Sauce is the best.
The best way when trimming Brussels sprouts is by slicing of ¼ inch first from the bottom most stem end using a paring knife. This ensures that it is easy to peel off any other of those tough outer leaves. It is important to make sure that while cutting the Brussels sprouts into half, you should place them in a cut side down manner on top of the slicing board because this helps in stabilizing them.
It is also very easy to make this dish vegetarian. This will happen by skipping the pancetta which happens to be in step 2 and decide to add an additional tablespoon of butter as indicated in the step 3 below.
- 2 pounds brussels sprouts, trimmed of outer leaves and sliced in halfSalt
- 2 ounces pancetta, diced2 Tablespoons butter
- 3 shallots, peeled, halved, and sliced
- 2 Tablespoons flour 1
- 3/4 cup whole milk
- 1/4 cup cream cheese
- 1/2 teaspoon kosher salt
- Scant pinch of freshly ground nutmeg
- Thyme leaves from 2 sprigs of thyme or 1/2 teaspoon dry thyme
- 4 ounces of grated Gruyere cheese, divided 3 ounces and 1 ounce
- about 1.5 pounds of Brussels sprouts, halved with stems cut off
- 2 tablespoons dijon mustard
- panko breadcrumbs
- black pepper to taste
1. Start by heating a large pot of salt water, one tables spoon of salt. Later on blanch the halved Brussels sprouts for about 3 to 4 minutes until it is barely tender. Then remove it from the pot, drain and rinse using cold water, this stops the cooking. Then set it aside.
2. Put the diced pancetta in a big pot at the medium low heat. You are supposed to cook this until most of the fat has been rendered for about 9 to 10 minutes. Then remove this pancetta from the pan and set it aside so that you may be left with the rendered fat alone in the pan.
3. Add butter to the pot and then melt it on medium heat. Add the shallots and slowly cook until it is soft, this should take 4 to 5 minutes. Add flour to the mixture of the butter shallot so that you can make a roux, and then whisk it for about 2 minutes. Then add milk and stir it using a wooden spoon until this roux has been mixed properly with the milk. Cook over a low medium heat for some few minutes while you are still stirring until the sauce thickens and later coats on the back of the stirring spoon. From there, you are supposed to add fresh rhyme and sprinkle it with some nutmeg.
4. Is that done? Add 3 ounces of grated Gruyere cheese into the white sauce and the stir until the cheese has been melted and built into the sauce. Add ?of the cooked pancetta back to the sauce, taste and if necessary add some salt.
5. Do some preheating to the oven up to 405 degrees F. Butter an 9 by 13 gratin dish. Add the Brussels sprouts into the sauce of cheese. Late move the cheesy Brussels sprouts into the gratin dish. Sprinkle the rest of the pancetta and also the remaining ounce of grated Gruyee cheese. You are supposed to bake it for at least 24 minutes until the top is slightly browned and also look bubbly. Later remove the oven and let sit for 10 minutes before serving your Brussel Sprout Gratin with Dijon Mornay sauce.
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