If it were possible to send excitement through posts, you’d be receiving tiny little shock waves as you’re reading this. Why the excitement? IT’S THE HOLIDAY SEASON!
Growing up, the holidays were so special and magical in our home. I feel so blessed to have wonderful memories of this time of year and basically freak out the day after Halloween in anticipation.
What goes with tinsel, lights, ornaments, caroling, Santa, presents, and tiny baby Jesus??? FOOD! Gut busting, stretchy pant inducing, luscious food.
I’m gonna hit you with some serious treats for the next four days, so, get pumped!
There are these prehistoric stalks of green that have been calling my name for quite some time, and I finally got around to making them into something delicious.
Cutting Brussels sprouts off their stalk, the most amazing smells came wafting through the kitchen. Their taste and smell is like no other. Earthy, bright, and fresh, I don’t know if I’ll ever be able to go back to the frozen, or bagged stuff.
Many apologies to the Brussels for taking their nutritional value and throwing it all away on cream and cheese, it happens.
This dish is easy to throw together and the perfect side to add to your Thanksgiving spread. Enjoy!
Creamy Brussels Sprout Gratin
2 pounds Brussels sprouts
2 tablespoons butter
1 shallot, minced
1 cup portabella mushrooms, chopped
2 tablespoons all-purpose flour
1 1/2 cups heavy cream
4 ounces cream cheese, softened
1 cup Gruyère cheese, grated
1/3 cup Parmesan cheese, grated
salt & pepper, to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
Preheat oven to 375 degrees.
Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until tender, approximately 6-8 minutes. With a slotted spoon, remove Brussels and transfer to an ice bath.
In a large skillet, melt butter over medium heat. Add shallots and cook until soft and fragrant, approximately 5 minutes. Add mushrooms and brown, approximately 7 minutes.
Add flour to skillet and whisk. Slowly add cream, whisking frequently, until thick and creamy, 2 to 3 minutes. Add cream cheese and stir, until completely melted. Season the sauce well with salt and pepper.
Remove Brussels sprouts from ice bath and slice in half, through the core.
In a large bowl combine Brussels and cream mixture, mixing well. Add grated cheeses and combine. Pour into greased 4-quart baking pan.
In a small bowl combine Panko and butter. Sprinkle over the gratin and cook for 30-35 minutes, until the top is golden brown and gratin is bubbling.