Brussels Sprout Gratin w/Gruyere and Parmesan

Ingredients

  • 6 oz. Brussels sprouts (cleaned, trimmed and cut in half)
  • 1 tsp garlic (minced)
  • 6 bacon strips (cooked crispy & crumbled)
  • 1 TBLS ghee
  • 1/3 cup shallots (chopped)
  • 3 TBLS parmesan cheese (finely shredded)
  • 4 oz. gruyere cheese (shredded & divided)
  • 2 tsp fresh thyme
  • 1 1/2 TBLS flour
  • 3/4 cup milk or half & half

Serves 4
Oven Temp 400 F
Prep Time 20 min
Total Time 45 min

Sharon's Hint

Whisk the cheese in slowly, stirring constantly to avoid clumping.

Directions

Cook bacon until crisp and remove from pan. Add Brussels sprouts and saute on med heat until sprouts start to soften and turn brown; appx. 10 min. Remove sprouts and set aside. In same saute pan, add ghee, garlic, and shallots, stirring to soften. Sprinkle flour over shallots and stir briskly to blend. Add milk, whisking to combine. Slowly combine half the gruyere and parmesan to roux mixture, stirring until thick and smooth. Place sprouts in a well greased 8"x 8" baking dish and pour cheese mixture over sprouts, topping with remaining gruyere cheese. Bake at 400F for 20-25 min until bubbly. Top with crumbled bacon and fresh thyme before serving. 

 

     
Mailing Address

P.O. Box 549
Traverse City, MI   49685-0549

Phone: 800-678-1941
Fax: 231-946-1902

Physical Address

(Courier Deliveries Only)
1868 McRae Hill Road
Traverse City, Michigan 49685