It is officially 6 days out, you better believe we’re talking about Thanksgiving recipes today! If you’re signed up for my email list then you know I sent out my Thanksgiving sides roundup this morning! At the top of my list is a new Thanksgiving side that is absolutely worthy of your Thanksgiving table. Along with this brussel sprout and caramelized leek gratin side recipe, I may have 1 or 2 more pieces of content for Thanksgiving (including how I would dress up my Thanksgiving table up this year!). Check out last years here for even more inspiration!
I still have not been passed the torch to cook Thanksgiving so we will be headed to my parents house. I really should give it a go but my house has limited dining space and we would probably have to eat al fresco in the backyard, which could be cute, but I don’t think my family is ready for that quite yet. I have been designated to bring a classic green bean casserole (what I would always contribute with as a teenager!) and I think I am also going to bring this new guy on the block: brussel sprout and caramelized leek gratin.
Guys… is it weird if I admit that I feel like brussel sprouts used to be like the red headed step child. I’ll admit I was one of the pickiest eaters EVER as a kid and you could cover these little cabbages in brown sugar and I still wouldn’t eat them. Since when did brussel sprouts become as trendy as kale (which is another story for another time!) ?! I have to admit, I do love them now and I am happy to know they are being incorporated into so many amazing appetizer dishes. One of my favorite things to do with vegetables is put a comfort food twist on them. Dishes like this have all the full flavor and texture but our lightened up by swapping out the base carb (say potato) for a green vegetable. It makes me feel like I’m being sort of healthy but not sacrificing any flavor! On of my favorites will forever be these cheesy cauliflower gratin!
While I love the brussel sprouts in this gratin, I think the real hero are the caramelized leeks and shallots. They add this salty, aromatic bite of flavor that compliments the veggies so well! It’s like vegetable bacon, if that’s a thing?! When I worked at Williams Sonoma in 2010 (I can’t believe I’m turning 25 next week! holy cow) they pounded in to my head that Thanksgiving was a time to pull out all the good stuff. Meaning, swapping olive oil from butter, breaking out all the le creuset and using fresh herbs whenever possible. This gratin is not shy of butter and full of aromatic rosemary to heighten its flavor. If you are assigned to bring a side dish this Thanksgiving or need to fill in some gaps for your own menu I would 100% give this gratin a try!
One more exciting thing for today! I’ll be making this recipe today on The Husbands that Cook instagram channel LIVE! Yes, my first live segment will start 11/17 at 12pm pst. Don’t laugh at me if I say the wrong ingredient or I make a silly face because it is BOUND to happen. I told them to have a shot of tequila in a prep bowl in case I needed back up encouragement (I wish I was kidding). See you then!
for the Brussels
2 Lbs of Brussel Sprouts halved
2 Tablespoons of unsalted butter
2 Leeks, thinly sliced
1 Large shallot, finely diced
1 Cup of smoked gouda, shredded
3/4 Cup of parmesan, shredded
1 1/2 Cups of heavy whipping cream
2 Teaspoons of fresh rosemary, minced
1/2 Teaspoon of black pepper
1 Teaspoon of kosher salt
for the topping
1 1/2 Cups of Italian Breadcrumbs
3 Tablespoons of unsalted butter, melted
1/2 Teaspoon of black pepper
1/2 Teaspoon of kosher salt
- Preheat oven to 375 degrees Fahrenheit
Bring a large pot of water to a rolling boil. Add halved Brussel sprouts to water and cook for 5-7 minutes until just tender. Transfer Brussels sprouts to a large bowl of ice water to stop cooking. In a medium saute pan melt 2 tablespoons of butter over medium heat and sautee leeks and shallots for about 5 minutes or until tender. In a large bowl combine heavy cream, cheeses, rosemary and salt & pepper. Drain Brussel sprouts and pat dry with a paper towel. Add Brussel sprouts and leek/shallot mixture to cheese mixture.
- In a medium bowl add breadcrumbs, melted butter, and salt & pepper. Grease a casserole dish or 10-inch cast iron skillet. Add brussel sprout mixture to pan/casserole dish evenly and sprinkle breadcrumbs mixture on top. Bake for 30-35 minutes or until mixture is bubbly and the breadcrumbs are golden brown.