The Lady Olive

I have a hard time describing any food as being cheesy without envisioning that food telling bad jokes on stage and getting tomatoes thrown at it Muppet Babies style. Any one else?

Waka Waka Waka!

But these Brussels sprouts? They’re decadently cheesy, creamy, and absolutely divine.  I made them last weekend for a dinner party and people were going back for seconds, reaching into the dish to sneak little bites, licking their plates clean, you get the picture.

Aside from the measly two tablespoons of flour, this recipe is mostly gluten-free as well!

Brussels Sprouts Gratin (Serves 6-8)

(From Simply Recipes one of my go-to recipe blogs!)

Ingredients

2 lbs Brussels Sprouts

2 oz pancetta

3 Shallots

4 oz Gruyere cheese (grated)

1 3/4 cup whole milk (I had forgotten how delicious this stuff is)

2 Tbsp All purpose flour

1 tsp salt

1/2 tsp dry thyme

Scant pinch nutmeg

Method:

Bring a large pot of salted water to a boil. Add halved Brussels sprouts to water and blanch for 3-4 minutes. Immediately drain the sprouts and shock with cold water (or ice water if you’re feeling ambitious).  All this does it prevent the sprouts from continuing to cook.  They will get some more cooking time in the oven and you do NOT want mushy Brussels sprouts!

An extra set of hands never hurts.

Cook the diced pancetta over medium low heat in a large pot until crispy, about 10 minutes.  The recipe calls for 2 oz, but if you want to add a little more than that, I won’t tell. Make sure to leave the rendered fat in the pan, it is going to add lots of flavor to your shallots.

Grate the cheese!

Put on your sunglasses.  Halve shallots and slice thinly.

In the same pot that you cooked your pancetta, melt 1 tbsp of butter over medium heat and add shallots.  Cook until tender- about 5 minutes.  Add flour to shallot/butter mixture to create a roux. Whisk thoroughly. Add milk and stir until the sauce is thickened.  Add thyme and pinch of nutmeg.  The nutmeg is not detectable, yet adds a subtle sweetness that really complements the cheese.

Stir in the 3 oz of the cheese until it’s all melty.  Add the Brussels sprouts directly into your mixture and stir to coat. Give it a little taste add salt as necessary.

Pour into a 8×12 baking dish (or something close to that) and sprinkle remaining  1 oz of cheese and pancetta on top.

Bake for 25 minutes in a 400 degree oven.

This was a HUGE crowd pleaser.  My friend’s husband who claims to be a meat and potatoes only kind of guy RAVED over them!

These Brussels sprouts would be the perfect addition to any Thanksgiving meal.  Vegetarian? Skip the pancetta!

What do you plan to make for Thanksgiving this year?

xo

The Lady Olive