Brussels Sprouts Gratin

• ¹⁄₂ cup Margot’s Morsels Killer Garlic, crushed to crumbs
• 1 tbsp. minced flat parsley
• 2 tsp. lemon zest, 1 lemon
• 1-¹⁄₂ grated gruyere cheese, divided
• 1-¹⁄₂ teaspoon salt, plus more to taste
• ¹⁄₂ teaspoon pepper, plus more to taste
• ¹⁄₂ teaspoon cayenne pepper
• 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, plus more for finishing

Topping: In a bowl, combine morsels, parsley, 1¹⁄₂ tsp. lemon zest, 1 oz. gruyère, and salt and pepper to taste. Toss and set aside.

Over medium-high heat, add the shallots and bacon to a saucepan. Stir until the bacon is rendered and the shallots begin to caramelize, about 7-9 minutes. Add Brussels sprouts and garlic and cook until they are just beginning to brown, about 6 minutes. Deglaze the pan with the lemon juice and remove from heat. 

Sauce: In a saucepan, melt the butter and add the flour to make a roux, cook it changes color slightly, about 30 seconds. Add thyme and cream (slowly), whisk vigorously to avoid lumps. Heat to a simmer, stirring until the sauce thickens, about 3-5 minutes. Remove from heat  and let cool slightly. Return to very low heat, add remaining gruyère and parmesan, stirring until the cheese has melted. Season with ¹⁄₂ tsp. salt and ¹⁄₂ tsp. cayenne pepper.

Assembly: Pile the sprouts into a 10-inch oval gratin dish. Pour the Mornay sauce over the sprouts and sprinkle the morsel crumb mixture over the top. Cover loosely with a sheet of tin foil and bake until bubbling, about 15 minutes. Remove foil and cook another 12-15 minutes until the top is nicely browned. Remove from oven and let rest for 10 minutes. I like to sprinkle a little extra parmesan cheese over the top, just before serving. Serve warm.