Brussels Sprouts Gratin with Caramelized Shallots Ws
Indulge in the decadent flavors of this Brussels Sprouts Gratin with Caramelized Shallots, a perfect side dish for cozy dinners or festive gatherings. Fresh Brussels sprouts are blanched to tender perfection and layered with melt-in-your-mouth caramelized shallots, then blanketed in a luscious thyme-infused heavy cream sauce. A duo of Gruyère and Parmesan cheeses lends creamy richness, while a golden, crispy panko breadcrumb topping adds irresistible texture. This gratin is baked to bubbling perfection, delivering a harmonious balance of savory, nutty, and slightly sweet flavors in every bite. Ideal for impressing guests or elevating weeknight meals, this crowd-pleasing dish pairs beautifully with roasted proteins or hearty grain salads. Bring this comforting and elegant classic to your table today!
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Ingredients
- 900 grams Brussels sprouts
- 3 medium Shallots
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 250 milliliters Heavy cream
- 100 grams Gruyère cheese, grated
- 50 grams Parmesan cheese, grated
- 75 grams Panko breadcrumbs
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 200°C (400°F) and grease a medium-sized baking dish.
Step 2
Trim the ends of the Brussels sprouts and cut them in half. Blanch them in boiling salted water for 4 minutes, then drain and set aside.
Step 3
Peel and thinly slice the shallots.
Step 4
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shallots and sauté them for 8-10 minutes, stirring occasionally, until they are caramelized. Remove from heat and set aside.
Step 5
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Step 6
Pour in the heavy cream and stir in the fresh thyme, salt, and black pepper. Let it simmer gently for 2-3 minutes, then remove it from the heat.
Step 7
Layer the blanched Brussels sprouts in the prepared baking dish. Spread the caramelized shallots evenly over the top.
Step 8
Pour the cream mixture over the vegetables, ensuring it evenly coats everything.
Step 9
Combine the Gruyère and Parmesan cheeses in a small bowl. Sprinkle the cheese mixture evenly over the dish.
Step 10
In another small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Sprinkle the breadcrumbs over the cheese layer.
Step 11
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Step 12
Remove from the oven and let the gratin rest for 5 minutes. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1578.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2766.2 |
| Total Fat 197.5g | 0% |
| Saturated Fat 104.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 482mg | 0% |
| Sodium 4700.1mg | 0% |
| Total Carbohydrate 156.5g | 0% |
| Dietary Fiber 38.6g | 0% |
| Total Sugars 36.4g | |
| Protein 96.1g | 0% |
| Vitamin D 6IU | 0% |
| Calcium 1892.6mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 531.4mg | 0% |
Source of Calories