Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
WithoutaPaddle, Kevitt1018, WHATYOUSAY99, kbarnes027, Fxrspud 12
106346 Registered Users
Top Posters
TexDawg 86903
hopalong 78788
Pilothawk 75544
JDavis7873® 67385
John175 ® 65716
FattyMcButterpants 60793
Derek 🐝 58852
Tritonman 57703
LoneStarSon® 53688
SkeeterRonnie 53098
facebook
Forum Stats
106346 Members
61 Forums
861739 Topics
12248261 Posts

Max Online: 36273 @ 01/23/13 02:34 PM
Topic Options
#11232052 - 11/18/15 06:25 PM Creamy brussel sprouts with shallots, bacon, and gruyere gratin.
Kattelyn Offline
TFF Guru

Registered: 02/11/09
Posts: 33495
Loc: Mansfield-ish
Creamy brussel sprouts with shallots, bacon, and gruyere gratin.

2 lbs small, tender Brussels sprouts, trimmed and halved
4 oz thick sliced bacon, chopped
3 large shallots, trimmed and thinly sliced
1 tbsp butter
3 tbsp flour
1/2 cup chicken broth
1 1/2 cups milk
1 packed cup shredded Gruyere cheese (about 6 oz)
salt and freshly ground black pepper

Instructions:

Preheat the oven to 400F.
Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.

In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes.

Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don’t have 2 tbsp bacon fat, use 2 tbsp butter).

Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.

Add the Brussels sprouts to the sauce and stir to combine. Spread into an even later. Sprinkle with the remaining cheese.

Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.

Top
#11232856 - 11/19/15 09:04 AM Re: Creamy brussel sprouts with shallots, bacon, and gruyere gratin. [Re: Kattelyn]
txmark1959 Offline
Extreme Angler

Registered: 07/19/12
Posts: 1174
Loc: Onalaska, TX
now I'm hungry.....thanks....it looks good
_________________________
Mark Cooper
Onalaska Texas

Top
#11434856 - 02/23/16 09:13 PM Re: Creamy brussel sprouts with shallots, bacon, and gruyere gratin. [Re: Kattelyn]
swarner Offline
Outdoorsman

Registered: 03/25/12
Posts: 106
Sounds great. Thanks. Will have to try

Top



© 1998-2017 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide