Sam�s Brussels Sprouts au Gratin
Source of Recipe
slkinsey at eGullet
Recipe Introduction
We had something similar to this at Cashion�s Eat Place in February 2008 when we had dinner with Craig during our trip to Washington. It was like a little cheesy sprouts casserole and we just loved it. I determined to figure out how to make it. I kind of forgot about it until I saw that Sam had made something similar on eGullet and asked him for a recipe. He kindly sent me some directions and I tried it out. We really liked this and will have it again.
List of Ingredients
B�chamel Sauce:
2 T. butter
2 T. flour
1 c. milk, heated
Salt and pepper
Brussels sprouts:
Enough sprouts to fill 4 ramekins
1/2 c. Gruyere cheese, plus more for topping sprouts
Hot sauce
Panko crumbs
Recipe
B�chamel Sauce:
Melt the butter in a small, heavy-bottomed saucepan. Whisk in the flour and cook, whisking constantly for about 2 minutes. It shouldn�t brown. Add the heated milk, a bit at a time, whisking all the while, until smooth. On medium heat, bring to a boil. Add salt and pepper, to taste and lower the heat. Cook, whisking for 2-3 more minutes, until thick. Remove from heat and add a few dashes of hot sauce and the cheese, stirring until completely incorporated.
Brussels Sprouts:
Preheat the oven to 350 degrees. Grease 4 individual sized ramekins. Blanch or lightly steam the sprouts. Slice each sprout into three slices. Mix the b�chamel with the sprouts and portion into the ramekins. Top each with the additional cheese and panko crumbs. Bake until browned and bubbly, about 20 minutes.
Serves 4.
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