Brussels Sprout Gratin (cookscountry)

2 1/2 lbs Brussels sprouts, halved through stem
1 T vegetable oil
3/4 & 1/8 t salt, divided
3/4 t pepper, divided
3 T unsalted butter, divided
1/4 c panko bread crumbs
1 shallot, minced
1 garlic clove, minced
1 T flour
1 1/4 c heavy cream
3/4 c chicken broth
1/2 c Gruyère cheese, shredded, divided
1/2 c Parmesan cheese, grated
pinch ground nutmeg
pinch cayenne pepper

Adjust oven rack to middle position and heat oven to 450 F. Grease 13 x 9″ broiler-safe baking dish. Toss Brussels sprouts, oil, 1/2 t salt, and 1/4 t pepper together in prepared baking dish. Bake until sprouts are well browned and tender, 30 – 35 min. Transfer to wire rack and set aside to cool for at least 5 min or up to 30 min. Melt 1 T butter in medium saucepan over medium heat. Add panko and cook, stirring frequently until golden brown, about 3 min. Transfer to bowl and stir in 1/4 t salt and 1/4 t pepper; set aside. Wipe saucepan clean with paper towels. Melt remaining 2 T butter in now-empty saucepan over medium heat. Add shallot and garlic and cook until just softened, about 1 min. Stir in flour and cook for 1 min. Whisk in cream and broth and bring to boil over medium-high heat. Once boiling, remove from heat and whisk in 1/4 c Gruyère, Parmesan, nutmeg, cayenne, 1/4 t pepper, and 1/8 t salt until smooth. Pour cream mix over Brussels sprouts in baking dish and stir to combine. Sprinkle evenly with panko mix and remaining 1/4 c Gruyère. Bake until bubbling around edges and golden brown on top, 5 – 7 min. Transfer dish to wire rack and let cool for 10 min. Serve.

Tagged: Vegetables