When my brother and I were growing up we never had brussels sprouts because Mom didn't like them--Grandma must have boiled them to death when serving them. I think even Mom would have enjoyed this dish. It goes together rather easily with a food processor--I'm not sure I'd try to slice up the sprouts without one.
1-1/2 lbs brussels spouts
 |
| Mom and Aunt Peggy ca 1945, Nahcotta, WA |
2 med to large shallots
4 Tbs butter
2 tsp kosher salt
1/2 tsp black pepper
1-1/4 cups heavy cream
1-1/4 cups grated cheese
(about 3-1/2 oz)
(original recipe called for
Gruyere,
but I use medium white or yellow cheddar)
1/4 tsp nutmeg
1/4 tsp paprika
1/8 tsp cayenne pepper
3/4 cup Panko crumbs
1/3 cup freshly grated
Parmesan cheese
Preheat oven to 375 ° F, with
rack set in center. Wash and trim brussels sprouts and cut in half through stem
end (if needed) and trim ends and cut shallots in half lengthwise to easily fit
into food processor. Run through food processor fitted with a slicing blade.
Meanwhile, melt butter in
large (at least 12-inch) skillet over medium heat. Remove one tablespoon of
melted butter to a small bowl. Add the sliced sprouts, shallots, salt and
pepper to the skillet and toss to combine. Cook, stirring occasionally, until
vegetables start to soften, about six to eight minutes.
Add Panko and grated Parmesan
to the reserved one tablespoon of butter and stir to combine.
When the vegetables have
somewhat softened, stir in the heavy cream, nutmeg, paprika and cayenne and
continue to cook for a few minutes to heat. Then stir in the cheese until
melted.
Place mixture in a lightly
greased 10-inch casserole dish* and top with the Panko crumb mixture. Bake
uncovered for about 15 minutes until crumbs are lightly browned and crunchy.
Let cool for about 5 minutes before serving.
(Note: If you have any leftovers, then can be reheated in a microwave, but it is preferable to reheat in the oven to "re-crisp" the topping.)
* If you have cooked this mixture in an oven-safe
skillet you can just leave the mixture in the skillet and top with the Panko
crumb mixture and bake in the skillet.
