Brussels Sprouts Au Gratin

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To make this ahead prepare the brussels sprouts mixture. When ready to bake, top sprouts with the crumbs, then pop in the oven. This is one dish that i love - and i don't like brussels sprouts, as a whole. So why not try this for the upcoming holiday meal? cuisineathome, issue #78, decmber 2009 edition. :)

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Steps

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Preheat oven to 350f & coat a 2-qt casserole dish with nonstick spray.

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Blanch sprouts in a pot of boiling salted water for 5 minutes.

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Drain and set aside.

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Saut bacon in a skillet over medium heat until crisp.

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Using a slotted spoon , remove bacon to a paper-towel-lined plate.

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Add leeks to skillet.

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Cook over medium heat unti softened.

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Stir in flour and garlic.

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Cook 1 minute.

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Stir in broth , cream and lemon juice.

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Bring to a simmer and cook until thickened , about 2 minutes.

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Remove mixture from heat.

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Stir in sprouts , bacon , and 1 / 2 cup gruyre.

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Transfer the mixture to the prepared dish.

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Make the crumb topping:.

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Heat the oil for the crumb topping in a nonstick skillet over medium heat.

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Stir in crumbs and chopped walnuts , cook until crumbs begin to brown.

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Remove mixture from heat to a bowl and let cool 5 mintes.

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Stir in 1 / 2 cup guyre , zest , salt , black or crushed red pepper flakes.

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Top brussels sprouts mixture with bread crumb mixture and bake until crumbs arre.

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Ingredients

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brussels sprout, bacon, leek, all-purpose flour, garlic, low sodium chicken broth, crushed red pepper flakes, heavy cream, fresh lemon juice, gruyere cheese, kosher salt, fresh ground black pepper, extra virgin olive oil, dry breadcrumbs, walnuts, lemon zest, black pepper