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1
INA'S CARAMELIZED SHALLOTS (~1 CUP):
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Preheat oven to 400 degrees F.
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3
In a 12-inch ovenproof skillet, melt the butter over medium heat.
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4
Add the shallots and sugar, tossing to coat.
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5
Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
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6
Add the vinegar, salt and pepper. Toss well.
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Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
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8
If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
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9
TOPPING:
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In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
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11
Set aside until Step 19.
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12
GRATIN:
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13
Preheat oven to 375 degrees F.
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14
Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
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15
Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
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16
In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
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17
Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
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18
Transfer the mixture to the prepared fry pan and smooth the top.
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19
Sprinkle the bread crumb topping mixture evenly on top.
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20
Bake until the bread crumbs are golden brown, about 35 minutes.
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21
Let the gratin rest for 15 minutes before serving.
