Brussels Sprouts Gratin
This recipe blends roasted brussels sprouts with a silky mornay sauce. A panko topping with lemon zest adds crunch and zing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Baking dish
- Microplane
- Grater
- Fine-mesh sieve
- Kitchen scale
- Saute pan
- Saucepan
- Whisk
- Oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
- Spoon
- Wooden spoon
Ingredients
- 1⁄2 cup panko-style bread crumbs
- 1 tbsp. unsalted butter, melted
- 1 tbsp. minced flat parsley
- 2 tsp. lemon zest, 1 lemon
- 1 1⁄2 oz. grated gruyere cheese, divided
- 1 1⁄2 tsp. kosher salt, plus more to taste
- 1⁄2 tsp. pepper, plus more to taste
- 4 cloves garlic, sliced
- 1 lb. Brussels sprouts, rinsed, peeled and quartered
- 6 shallots, peeled and thinly sliced
- 3 slices bacon, chopped
- 1 tbsp. lemon juice
- 1 tbsp. unsalted butter
- 2 tsp. flour
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 oz. grated parmesan
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