This rich and creamy Brussels sprout gratin topped with crispy fried shallots is the perfect winter vegetable dish.
A Yuletide Feast
As the shortest day and longest night of the year approaches, we gather with friends and loved ones to celebrate Yule and welcome the winter season. Celebrated across many cultures, the Winter Solstice holds a dear place in the hearts of many. With warm candle light, garlands of evergreen, and a flaming Yule log, celebrate this Yuletide season with a lavish winter feast. Join us in raising a glass of cheer as welcome the coming of the light!
A comforting vegetable side dish
Brussels sprouts are a popular winter vegetable and a favourite of mine. While I will happily eat them boiled, roasted, or fried, cooking them in cream is a particular treat during the holidays. Braising in cream brings out a subtle sweetness in the brussels sprouts which balances the rich and salty flavours. Fried shallots add a crispy, oniony bite to this rich and creamy side dish. Brussels sprout gratin is the perfect side for your winter holiday feast!
Ingredients
Brussels sprouts: Use fresh brussels sprouts for this recipe. After trimming the stems, cut any large sprouts in half. Small sprouts can be left whole.
Shallots: Milder in flavour than yellow onions, shallots have a delicate flavour.
Vegetable oil: Use a neutral vegetable oil for frying, such as canola.
Cream: I use 33% heavy whipping cream in this recipe.
Cheese: This recipe uses both Gruyère and Parmesan cheese. Feel free to substitute with your favourite cheese instead.
How to make Brussels Sprout Gratin with Crispy Shallots
Fry the shallots
Peel the shallots and slice into thin slices. Separate the slices into rings and set aside. Line a baking sheet with paper towel and set aside. In a deep saucepan over medium high heat, add enough vegetable oil to come up 1-inch in the pan. Heat the oil to around 300°F.
Add the shallot slices. Be careful as the oil will bubble up once the shallots are added. Turn the heat down to medium. Slowly fry the shallots, stirring occasionally, until golden brown, about 8 to 12 minutes.
Remove the fried shallots with a slotted spoon and spread out on the prepared baking sheet. Season with kosher salt and set aside.
Sauté the brussels sprouts
Preheat the oven to 400°F. Trim the brussels sprouts, cutting any large ones in half. In an oven safe skillet, heat the butter and oil over medium high heat. Add the sprouts and sauté for about five minutes. Stir the sprouts regularly so they don’t burn. This will give them a little colour and start the cooking process.
Combine the flour, kosher salt, nutmeg, and pepper with the heavy cream. Whisk together.
Bake the gratin
Remove the skillet from the heat and cover with the shredded Gruyère and Parmesan cheeses. Pour the cream evenly over the sprouts. Bake for 15 to 20 minutes until the sprouts are tender and golden brown on top.
Serve the Brussels Sprout Gratin with Crispy Shallots
To serve, top the sprouts with the crispy fried shallots and enjoy!
