Brussels Sprouts Gratin
by Julio Juarez, Chef , Starker's Restaurant, Kansas City, Mo.
Brussels sprouts are at their peak from late-summer through winter, and they’re
perfect alongside a nicely seared steak.
- 1 pound Brussels sprouts, cleaned and halved
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 tablespoon diced shallots
- ¾ teaspoon chopped garlic
- ¼ cup cream
- ½ cup chicken stock
- Salt and pepper
- ½ cup shredded fontina cheese
To a sauté pan over low heat, add olive oil. Place Brussels sprouts, cut-side down, in pan, and increase heat to medium. Add butter and continue to cook until the Brussels sprouts start to caramelize. Add garlic and shallots, and stir to coat Brussels Sprouts. Add cream and chicken stock, reduce for another few minutes until creamy. Season with salt and pepper. Transfer Brussels sprouts to a small baking dish and top with fontina cheese. Place under the broiler until the cheese is melted and begins to brown.