BRUSSELS SPROUT GRATIN
6 servings
To make this vegan, use olive oil and substitute canned coconut milk for the cream. For a deluxe version, cook 4 slices bacon in the skillet until crisp. Reserve the bacon, pour off all but 2 tablespoons of the fat, then proceed with the recipe, stirring the crumbled bacon back in right before topping with the bread crumbs.
Preheat the oven to 350°F. In a large ovenproof skillet, heat over medium heat:
- 2 tablespoons butter or olive oil
Add and sauté until softened and translucent, 5 to 7 minutes:
- 2 large shallots or 1 medium onion, chopped
Add and cook until wilted and bright green, about 5 minutes:
- 1 pound Brussels sprouts, trimmed and shredded
Stir in:
- ¾ teaspoon salt
- Pinch of grated or ground nutmeg
Remove from the heat and stir in:
- ½ cup heavy cream
For the crumb topping, heat in a small skillet over medium heat:
- 2 tablespoons butter or olive oil
Add and stir frequently until deep golden brown and nutty smelling, 5 to 8 minutes:
- ⅓ cup dry bread crumbs or panko
- ⅓ cup chopped hazelnuts or almonds
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Top the sprouts with the bread crumb mixture, place the skillet in the oven, and bake until heated through and bubbling, 15 to 20 minutes.