texasfishingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
TraeMartin, Power-Pole CS, T-Rigger, JoeGoes, EcKo
119150 Registered Users
Top Posters(All Time)
hopalong 120,580
TexDawg 119,524
Bigbob_FTW 94,902
Pilothawk 83,264
Bob Davis 81,500
Mark Perry 72,293
JDavis7873ฎ 67,416
Forum Statistics
Forums59
Topics1,037,853
Posts13,935,636
Members144,150
Most Online39,925
Dec 30th, 2023
Print Thread
Creamy brussel sprouts with shallots, bacon, and gruyere gratin. #11232052 11/19/15 12:25 AM
Joined: Feb 2009
Posts: 38,366
K
Kattelyn Offline OP
Little Psycho Coffee
OP Offline
Little Psycho Coffee
K
Joined: Feb 2009
Posts: 38,366
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.

Re: Creamy brussel sprouts with shallots, bacon, and gruyere gratin. [Re: Kattelyn] #11232856 11/19/15 03:04 PM
Joined: Jul 2012
Posts: 1,174
T
txmark1959 Offline
Extreme Angler
Offline
Extreme Angler
T
Joined: Jul 2012
Posts: 1,174
now I'm hungry.....thanks....it looks good


Mark Cooper
Onalaska Texas
Re: Creamy brussel sprouts with shallots, bacon, and gruyere gratin. [Re: Kattelyn] #11434856 02/24/16 03:13 AM
Joined: Mar 2012
Posts: 106
S
swarner Offline
Outdoorsman
Offline
Outdoorsman
S
Joined: Mar 2012
Posts: 106
Sounds great. Thanks. Will have to try

Previous Thread
Index
Next Thread

© 1998-2022 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3