Brussels Sprouts Gratin with Caramelized Shallots

Brussels Sprouts Gratin with Caramelized Shallots is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8

We’ve put a sophisticated new spin on a traditional Thanksgiving vegetable, transforming brussels sprouts into a creamy gratin. This dish offers an enticing contrast of flavors and textures: Caramelized shallots offset the slight bitterness of the brussels sprouts, while cream and two kinds of cheese add richness. A bread crumb topping lends irresistible buttery crunch.

Ingredients:

For the topping:

  • 3 cups coarse fresh bread crumbs
  • 3 Tbs. unsalted butter, melted
  • 1 1/2 tsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 2 Tbs. minced fresh flat-leaf parsley

For the gratin:

  • 1 Tbs. unsalted butter
  • Kosher salt, to taste, plus 2 tsp.
  • 2 lb. brussels sprouts, trimmed and halved lengthwise
  • 2 Tbs. all-purpose flour
  • 8 oz. Gruyère cheese, grated
  • 1/2 oz. Parmigiano-Reggiano cheese, grated
  • 1 tsp. lemon zest
  • 3/4 tsp. freshly ground pepper
  • 1 cup heavy cream
  • 1 jar (8 oz.) caramelized shallots, liquid strained off

Directions:

Preheat an oven to 375°F.

To make the topping, in a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley. Set aside.

To make the gratin, grease a 12-inch ovenproof nonstick fry pan with the butter. Bring a large pot of salted water to a boil over high heat. Add the brussels sprouts and cook until just tender, 5 to 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, Gruyère, Parmigiano-Reggiano, lemon zest, the 2 tsp. salt and the pepper. 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 mixture evenly on top. Bake until the bread crumbs are golden brown, about 35 minutes. Let the gratin rest for 15 minutes before serving. Serves 8.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Longtime favorite!!! I love this recipe and so does my family. I have been making it for years. My BIGGEST disappointment is that you no longer sell the Carmelized Shallots. Please consider selling them again, at least online or providing updated instructions in the recipe, so that nothing is lost. I would love to continue to make this dish. But, I need some insight on the shallots. PLEASE HELP
Date published: 2020-11-30
Rated 5 out of 5 by from Great Holiday dish This is a family favorite, even those who claim to not like brussel sprouts love this dish. I recommend you make more than you think they will go fast
Date published: 2015-11-16
Rated 5 out of 5 by from Carmelized Shallots I make this dish every Thanksgiving & Christmas - it's fabulous. Don't know what I'll do this year as W-S is no longer carrying the jar of carmelized shallots! This is a somewhat labor intensive recipe so really don't want to have to make my own - please bring them back!
Date published: 2013-09-03
Rated 5 out of 5 by from Delicious and Relatively Simple Everyone enjoyed this dish, which was simple to prepare and made for a great presentation in the pan. I reduced the amount of bread crumbs by about one half. The silky sauce is sure to convert even the most ardent sprout skeptics at your table.
Date published: 2012-12-28
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