Brussels Sprouts Au Gratin with Caramelized Shallots
This decadent Brussels Sprouts Au Gratin combines tender Brussels sprouts with rich caramelized shallots and a luscious cheese sauce, all topped with a crispy breadcrumb crust. Inspired by a classic Williams Sonoma recipe, this dish is the perfect way to win over even the most skeptical vegetable lovers. Ideal for holiday gatherings or as a comforting side dish, the caramelized shallots add a subtle sweetness that complements the hearty sprouts. For an extra punch of flavor, consider swapping the red wine vinegar for balsamic vinegar, which imparts a deeper richness. Prepare the shallots a couple of days ahead for an easy assembly. Serve this elegant gratin warm from the oven for a side dish that truly shines.
8
Servings
N/A
Calories
23
Ingredients
Ingredients
Butter
3 tablespoons (for caramelizing shallots)
Fresh shallots
1 lb (peeled)
Sugar
3/4-1 1/2 tablespoon (adjust based on desired sweetness)
Red wine vinegar or balsamic vinegar
1 1/2 tablespoons
Kosher salt
1/4 teaspoon
Fresh ground black pepper
1/8 teaspoon
Coarse fresh breadcrumbs
3 cups
Unsalted butter
3 tablespoons (melted for topping)
Lemon zest
1 1/2 teaspoons (about 1/2 tablespoon)
Kosher salt
1/2 teaspoon
Fresh ground black pepper
1/2 teaspoon
Fresh flat-leaf parsley
2 tablespoons (minced)
Unsalted butter
1 tablespoon (for greasing the skillet)
Brussels sprouts
2 lbs (trimmed and halved lengthwise)
Kosher salt
to taste (as if boiling pasta)
Ice water
as needed (to halt cooking)
All-purpose flour
2 tablespoons
Gruyere cheese
8 ounces (grated)
Parmigiano-Reggiano cheese
1/2 ounce (grated)
Lemon zest
1 teaspoon
Kosher salt
2 teaspoons
Fresh ground black pepper
3/4 teaspoon
Heavy cream
1 cup
Instructions
1
Preheat the oven to 400°F (200°C).
2
In a 12-inch ovenproof skillet, melt the butter over medium heat. Add the peeled and quartered shallots, tossing to coat them evenly.
3
Sprinkle the sugar over the shallots and cook, stirring occasionally, for about 10 minutes, or until they begin to caramelize and turn brown.
4
Pour in the vinegar, then sprinkle the kosher salt and fresh black pepper. Toss well to combine all ingredients.
5
Transfer the skillet to the preheated oven and roast for 15-30 minutes, checking for tenderness. Ensure the shallots are uniform in size for even cooking.
6
If preparing in advance, let the shallots cool and refrigerate for up to 2 days. Bring them back to room temperature before proceeding with the next steps.
7
For the topping, mix the coarse breadcrumbs, melted butter, lemon zest, kosher salt, black pepper, and minced parsley in a bowl. Set aside.
8
Preheat the oven again, this time to 375°F (190°C). Grease a 12-inch ovenproof nonstick fry pan with a tablespoon of unsalted butter.
9
Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook until tender, about 5-7 minutes. Drain and transfer them immediately into a bowl of ice water to halt the cooking process. Once cooled, drain and pat dry.
10
In a large mixing bowl, whisk together the all-purpose flour, Gruyere cheese, Parmigiano-Reggiano, lemon zest, 2 teaspoons of kosher salt, and black pepper.
11
Pour the heavy cream into the flour-cheese mixture, stirring until smooth. Gently fold in the prepared Brussels sprouts and caramelized shallots until everything is well incorporated.
12
Transfer the Brussels sprouts mixture into the prepared skillet, smoothing the top with a spatula.
13
Evenly sprinkle the breadcrumb topping over the Brussels sprouts mixture.
14
Bake the gratin in the oven until the breadcrumbs turn golden brown, approximately 35 minutes.
15
Allow the dish to rest for about 15 minutes before serving. Enjoy your fabulous Brussels Sprouts Au Gratin!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is Brussels Sprouts Au Gratin with Caramelized Shallots.
How many servings does this dish provide?
This recipe makes 8 servings.
What is the initial oven temperature for roasting shallots?
The oven should be preheated to 400°F (200°C) for roasting the shallots.
What type of vinegar can be used for the caramelized shallots?
You can use red wine vinegar or balsamic vinegar.
How long should the shallots be stirred on the stovetop?
They should be cooked for about 10 minutes until they begin to caramelize.
Can I prepare the shallots in advance?
Yes, the shallots can be prepared and refrigerated for up to 2 days.
How long do the shallots roast in the oven?
They should roast for 15-30 minutes until tender.
What ingredients are in the breadcrumb topping?
The topping consists of coarse breadcrumbs, melted butter, lemon zest, kosher salt, black pepper, and minced parsley.
What is the oven temperature for the final bake?
The final bake temperature is 375°F (190°C).
How long should the Brussels sprouts be boiled?
They should be cooked in boiling water for 5-7 minutes until tender.
Why are the Brussels sprouts placed in ice water after boiling?
They are placed in ice water to halt the cooking process.
What cheeses are included in the gratin?
The recipe uses Gruyere cheese and Parmigiano-Reggiano.
How much Gruyere cheese is required?
The recipe requires 8 ounces of grated Gruyere cheese.
How much heavy cream is used in the sauce?
One cup of heavy cream is used.
Does this recipe contain lemon zest?
Yes, lemon zest is used in both the breadcrumb topping and the cheese mixture.
What kind of parsley is recommended?
The recipe calls for 2 tablespoons of minced fresh flat-leaf parsley.
How long does the final gratin take to bake?
It takes approximately 35 minutes until the breadcrumbs are golden brown.
Should the dish rest after baking?
Yes, allow the dish to rest for about 15 minutes before serving.
What is the benefit of using balsamic vinegar instead of red wine vinegar?
Balsamic vinegar imparts a deeper richness to the caramelized shallots.
What quantity of Brussels sprouts is needed?
You will need 2 lbs of Brussels sprouts.
How many shallots are required for the recipe?
The recipe calls for 1 lb of fresh shallots.
What size skillet is recommended?
A 12-inch ovenproof skillet or nonstick fry pan is recommended.
How should the shallots be prepared for caramelizing?
They should be peeled and quartered.
How should the Brussels sprouts be cut?
They should be trimmed and halved lengthwise.
Why should the shallots be uniform in size?
Uniform sizing ensures that the shallots cook evenly.
How much flour is added to the cheese mixture?
Two tablespoons of all-purpose flour are used.
How much Parmigiano-Reggiano is used?
The recipe uses 1/2 ounce of grated Parmigiano-Reggiano cheese.
How much sugar is used for the shallots?
Between 3/4 and 1 1/2 tablespoons of sugar, depending on desired sweetness.
How should the skillet be prepared for the final assembly?
The skillet should be greased with one tablespoon of unsalted butter.
Is this recipe suitable for holiday gatherings?
Yes, the description notes it is an elegant gratin ideal for holiday gatherings.