Brussels Sprouts Gratin With Caramelized Shallots Ws - cooking recipe

Ingredients

CARAMELIZED SHALLOTS
3 tablespoons butter
1 lb fresh shallot, peeled (of similar size, otherwise, cut to make similar size)
3/4 - 1 1/2 tablespoon sugar (depending on desired sweetness)
1 1/2 tablespoons red wine vinegar or 1 1/2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
TOPPING
3 cups coarse fresh breadcrumbs
3 tablespoons unsalted butter, melted
1 1/2 teaspoons lemon zest (1/2 Tbsp.)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons fresh flat-leaf parsley, minced
GRATIN
1 tablespoon unsalted butter (to grease a 12-inch ovenproof nonstick fry pan)
2 lbs Brussels sprouts, trimmed and halved lengthwise
kosher salt (as if boiling pasta)
ice water (to halt cooking of Brussels sprouts)
2 tablespoons all-purpose flour
8 ounces gruyere cheese, grated
1/2 ounce parmigiano-reggiano cheese, grated
1 teaspoon lemon zest
2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1 cup heavy cream

Preparation

INA'S CARAMELIZED SHALLOTS (~1 CUP):
Preheat oven to 400 degrees F.
In a 12-inch ovenproof skillet, melt the butter over medium heat.
Add the shallots and sugar, tossing to coat.
Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
Add the vinegar, salt and pepper. Toss well.
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.).
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.
TOPPING:
In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
Set aside until Step 19.
GRATIN:
Preheat oven to 375 degrees F.
Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
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.
In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
Transfer the mixture to the prepared fry pan and smooth the top.
Sprinkle the bread crumb topping mixture evenly on top.
Bake until the bread crumbs are golden brown, about 35 minutes.
Let the gratin rest for 15 minutes before serving.