Special Ingredient: Brussels Sprout Gratin by Heather

This month, our special ingredient is brussels sprouts.  I've featured them in a gratin that would make a great side at Thanksgiving.  This recipe is definitely heavy on the cheese, so it's guaranteed to win over any one that says they don't like brussels!  This recipe is adapted from Bon Appetit- I added Stilton to the cheese mixture, and it adds a sharp bite that helps cut through the density of all the cream in this dish.

Ingredients:
1 1/2 pounds brussels sprouts, washed, trimmed, and quartered
1 1/2 pound head cauliflower, trimmed, and cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots (about 2 large shallots)
1 Tbs. chopped fresh sage
1 1/2 Tbs. olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 Tbs. chopped fresh Italian flat leaf parsley
3 cups grated Parmesan cheese
1/4 lb. stilton or any other blue cheese you prefer



Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil.  Add the brussels sprouts and boil for 2 minutes, then add the cauliflower and boil for another 3 minutes.  Drain veggies and add them to a large bowl of ice water to cool.  Once veggies are back at room temperature, drain again, making sure to remove as much excess water as possible.

Add cream, shallots and sage to a medium sauce pan and bring to a boil.  Reduce heat to a simmer, and cook until liquid is reduced- about 10 minutes.  Season with salt, then remove from heat.

                                                  This is a lot of cream, but it's worth it!

Meanwhile, add olive oil to a medium sauté pan, then add the breadcrumbs and toast until slightly browed.  Remove breadcrumbs into a boil, and add the toasted pine nuts along with the parsley.

Butter the bottom and sides of a large glass or ceramic baking dish, then add in half of the veggies.  Season with salt and pepper.  Sprinkle with 1 1/2 cups Parmesan and a few dollops of the stilton.  Add the rest of the veggies, then the rest of the Parmesan, and a few more dollops of stilton.  Pour the cream mixture on top, making sure to distribute evenly.

Cover with foil or parchment paper then bake for 40 minutes.  Remove foil, then sprinkle with breadcrumb mixture and bake until browned, about 15 minutes more.

                                                    Look at all of that cheesy goodness!!