Brussels Sprouts Gratin

Serves 4. The gruyere adds a nuttiness and the sauce a creaminess to this dish your family will love.
  • 1cup Margot’s Morsels Killer Garlic, crushed to crumbs
  • 1 tbsp. minced flat parsley
  • 2 tsp. lemon zest, 1 lemon
  • 1-12 grated gruyere cheese, divided
  • 1-12 teaspoon salt, plus more to taste
  • 12 teaspoon pepper, plus more to taste
  • 12 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, 112 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 12 tsp. salt and 12 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.


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