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Brussels Sprout and Caramelized Shallot Gratin

Brussels Sprout and Caramelized Shallot Gratin

Adapted from Williams-Sonoma.
Servings 8 servings
Author Brandon Matzek


For the Caramelized Shallots:

  • 1 tablespoon unsalted butter
  • 6– 8 shallots (depending on size, thinly sliced lengthwise)
  • 1 teaspoon sugar
  • Kosher salt
  • Freshly ground black pepper

For the Gratin:

  • 1 tablespoon unsalted butter
  • Kosher salt
  • 2 pounds brussels sprouts, tough ends trimmed and halved lengthwise
  • 2 tablespoons flour
  • 8 oz. Gruyère cheese, grated
  • ½ oz. Parmesan cheese, grated
  • 1 teaspoon lemon zest
  • ¾ teaspoon freshly ground black pepper
  • 1 cup heavy cream
  • 1 cup caramelized shallots

For the Topping:

  • 3 cups coarse fresh bread crumbs (I used a baguette)
  • 3 tablespoons unsalted butter, melted
  • 1 ½ teaspoons lemon zest
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons minced fresh flat leaf parsley


Shallots For the Caramelized Shallots:

  1. Warm butter in a medium, heavy bottom saucepan over medium-low heat. Add sliced shallots and season with sugar, a pinch of salt and a few turns of freshly ground black pepper. Cook shallots until caramelized (light brown and soft), stirring frequently. This should take 15 – 20 minutes.
  2. Reserve 1 cup of caramelized shallots for the gratin. Refrigerate any leftovers.

For the Gratin & Topping:

  1. Preheat oven to 375°F.
  2. Grease a 9 x 13 baking dish with 1 tablespoon of butter. Set aside. Prepare an ice bath (a large bowl of cold water and ice cubes). Also set aside.
  3. Fill a large pot ¾ of the way with water and bring to a boil over high heat. Once the water has come to a boil, add a handful of salt. Drop in the brussels sprouts and cook until just tender (about 5 minutes). You can test for doneness by piercing one of the sprouts with a fork. The fork should go in with some ease, but there should still be a little resistance left. Using a large slotted spoon, transfer brussels sprouts to the ice bath. Drain and gentle dry with paper towels.
  4. In a large bowl, stir together the flour, Gruyère, Parmesan cheese, lemon zest, 2 teaspoons of kosher salt and the freshly ground pepper. Add the cream, brussels sprouts and caramelized shallots, stirring to combine. Transfer the mixture to the prepared baking dish and smooth out the top.
  5. To make the topping, add bread crumbs, melted butter, lemon zest, salt, pepper and parsley to a medium bowl, stirring to combine. Sprinkle the topping evenly over the gratin.
  6. Bake until the bread crumbs are golden brown (30 – 35 minutes). Let the gratin rest for 10 – 15 minutes before serving.