Brussels Sprouts Gratin With Caramelized Shallots WS

"From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)"
 
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photo by KateL photo by KateL
photo by KateL
photo by KateL photo by KateL
Ready In:
1hr 40mins
Ingredients:
23
Serves:
8
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ingredients

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directions

  • INA'S CARAMELIZED SHALLOTS (~1 CUP):

  • Preheat oven to 400 degrees F.
  • In a 12-inch ovenproof skillet, melt the butter over medium heat.
  • Add the shallots and sugar, tossing to coat.
  • Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
  • Add the vinegar, salt and pepper. Toss well.
  • Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
  • If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
  • TOPPING:

  • In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
  • Set aside until Step 19.
  • GRATIN:

  • Preheat oven to 375 degrees F.
  • Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
  • Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
  • In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
  • Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
  • Transfer the mixture to the prepared fry pan and smooth the top.
  • Sprinkle the bread crumb topping mixture evenly on top.
  • Bake until the bread crumbs are golden brown, about 35 minutes.
  • Let the gratin rest for 15 minutes before serving.

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Reviews

  1. What a great rich dish! I used red onions as shallots are rather pricey here. I halved the recipe and have leftovers for tomorrow! Thanks for a great last recipe for 2013!
     
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I love to eat yummy healthy foods!
 
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