Brussels Sprouts Gratin
Chef Adam Evans
Automatic Seafood, Birmingham, Alabama
Chef Adam Evans continues to solidify Birmingham as a Southen food destination with his buzzed-about hotspot, Automatic Seafood. This November, we can bring a taste of Chef Adam’s kitchen onto the dining room table this Thanksgiving. We’re into any recipe that turns a much-needed veggie into comfort food.
- 8 tbsp extra-virgin olive oil, divided
- 2 lb Brussels sprouts, trimmed and halved
- Salt and freshly ground black pepper
- 1 lb smoked slab-style bacon, diced5 shallots, sliced into rounds
- 1 tsp fresh thyme leaves
- 1 cup white wine, such as chardonnay, pinot gris
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp unsalted butter
- 6 oz. Parmigiano Reggiano, freshly grated
- 1 cup panko breadcrumbs
- Preheat oven to 350°F.
- Heat 4 tbsp oil in large sauté pan over medium-high heat. Cook Brussels sprouts in batches, cut-side down, without turning, until cut side is golden brown, 4–6 minutes. Season with ¼ tsp each salt and pepper while cooking.
- Remove, and transfer to a bowl. (Sprouts will finish cooking in the oven, so no need to fully cook at this point)
- Repeat with remaining batches, adding 2 tbsp olive oil or as needed to coat the Brussels while roasting. Set aside.
- Meanwhile, heat the remaining 2 tbsp oil in a medium-size sauté pan over medium heat. Add bacon and cook, stirring occasionally, until crispy, 8–10 minutes. Transfer bacon to a plate, leaving fat in pan; set aside.
- Reserve ¼ cup bacon fat; leave in pan.
- Return pan to medium heat; add shallots and thyme. Cook, stirring often, until shallots are tender, 3–4 minutes. Add wine to pan; increase heat to high.
- Cook, stirring often and scraping the bottom of the pan to incorporate bacon bits, until wine almost evaporates, 2–3 minutes.
- Stir in cream, mustard, butter and thyme. Reduce heat to medium; stir in two-thirds of the cheese. Season with ½ tsp each salt and pepper. Stir in reserved bacon and Brussels sprouts. Transfer to a baking dish.
- When ready to bake, toss breadcrumbs with reserved bacon fat. Season with salt and pepper. Distribute evenly over Brussels sprouts. Top with remaining cheese.
- Bake until cream bubbles and breadcrumbs turn golden brown, 20–30 minutes. Serve hot.
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