Name: Brussels Sprouts Gratin
Yield: 8
Ingredients: ½ cup panko bread crumbs; 2 teaspoons unsalted butter, melted; 2 teaspoons minced fresh parsley; 2 teaspoons grated lemon zest; ¾ cup Gruyere cheese, grated; 1 ½ teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 4 cloves garlic, unpeeled; 3 tablespoons olive oil; 1 pound Brussels Sprouts, trimmed and halved; 6 shallots, thinly sliced; 4 slices bacon, chopped; 1 tablespoons fresh lemon juice; 1 tablespoon unsalted butter; 2 teaspoons flour; 1 cup heavy cream; ½ teaspoon dried thyme; ¾ cup Parmigiano-Reggiano, grated

Ingredients

Scale

½ cup panko bread crumbs
2 teaspoons unsalted butter (affiliate), melted
2 teaspoons minced fresh parsley
2 teaspoons grated lemon zest
¾ cup Gruyere cheese, grated
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
4 cloves garlic, unpeeled
3 tablespoons olive oil (affiliate)
1 pound Brussels Sprouts, trimmed and halved
6 shallots, thinly sliced
4 slices bacon, chopped
1 tablespoons fresh lemon juice
1 tablespoon unsalted butter (affiliate)
2 teaspoons flour
1 cup heavy cream
½ teaspoon dried thyme
¾ cup Parmigiano-Reggiano, grated

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Instructions

Preheat oven to 400 degrees. Make a folded pouch from aluminum foil and place unpeeled garlic inside along with 2 tablespoons olive oil and fold sides in to seal. Roast in oven for 15 minutes, let cool, then remove peels and smash to create a garlic paste.
To make the gratin topping, combine panko, melted butter, parsley, 1 teaspoon lemon zest, ½ cup of gruyere, and salt and pepper to taste. Stir gently and set aside.
On a large baking sheet, toss halved sprouts in 1 tablespoon oil, 1 teaspoon salt, and ¼ teaspoon pepper. Spread out into a single layer and roast in 400 degree oven until starting to brown, about 10 minutes. Set aside.
Heat a medium skillet over medium heat. Add shallots and bacon, stirring frequently until bacon is starting to crisp and shallots begin to caramelize. Add reserved garlic paste, remaining lemon zest, and lemon juice. Remove from heat and toss with Brussels Sprouts in large bowl.
To make the Mornay sauce, melt the butter in a small saucepan, then add flour to make a roux and cook until it starts to toast, about 30 seconds. Add cream and thyme, whisking to avoid lumps. Heat to a simmer and stir continuously, about 2 minutes. Add remaining gruyere and all the parmigiano. Stir until cheese melts and then season with ½ teaspoon salt and ¼ teaspoon pepper.
Pour sprouts into a 10” oval baking dish and pour mornay sauce over top then sprinkle with bread crumb mixture. Cover loosely with foil and bake 15 minutes. Remove foil and cook 5 more minutes until top is nicely browned. Serve warm.