As part of our latest delivery from the local farm, we received a sizable number of Brussels sprouts. Much as we love the fresh sprouts, we were interested in a new presentation. Steaming the sprouts and serving with lemon juice or straight pan roasting were great, but no longer commanded much interest. We saw this recipe in our local newspaper as part of an article on side dishes for Thanksgiving. The original source was Gretchen McKay, food editor for the Pittsburgh Post-Gazette. For those of you who don’t subscribe to the paper, we include the ingredients and directions here.
We substituted non-fat half-and-half for the heavy cream, and substituted Jarlsberg for the Gruyère cheese.
1½ lbs. Brussels sprouts
2 large shallots, halved
4 Tbsp unsalted butter
Kosher salt and freshly ground black pepper
1¼ cups heavy cream
3½ oz. (1¼ cups) finely grated Gruyère cheese
¼ tsp freshly ground nutmeg
⅛ tsp cayenne pepper
¾ cup panko bread crumbs
½ cup finely grated Parmigiano-Reggiano cheese
2 tsp finely chopped fresh rosemary
Position a rack in the center of oven and heat oven to 375 degrees. In a food processor fitted with a slicing blade, slice Brussels sprouts and shallots.
In a 12-inch oven-safe skillet, melt butter over medium heat. Continue to cook butter until it begins to brown and smell nutty. Set aside 1 tablespoon of the browned butter in a medium bowl.
Add Brussels sprouts, shallots, 2 teaspoons salt and ½ teaspoon pepper to the pan and toss to combine. Cook, stirring occasionally, until sprouts and shallots begin to soften and brown in spots, about 6 minutes. Remove the pan from the heat.
Meanwhile, in a 2-quart saucepan over medium heat, combine cream, Gruyère, nutmeg, cayenne and ¼ teaspoon salt. Heat until cheese is melted, whisking occasionally, about 4 minutes.
Do not boil. Add sauce to sprouts, carefully stirring to combine.
Add panko, Parmigiano, rosemary and a pinch of salt to the reserved butter and mix thoroughly. Top the sprout mixture with panko mixture.
Bake until crumbs are browned and sprouts are tender, 10-15 minutes. Let cook for about 5 minutes before serving.
For a more elegant presentation, transfer sprout mixture to a 12-inch wide, 1½-inch-deep ceramic baking dish before topping with panko and baking.