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Le Chaudron recipe
Choux de Bruxelles à la crème
Creamy baked Brussels sprouts with bacon
⏱ 45 minServes 4Easy380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1 kg (2.2 lb)fresh Brussels sprouts
200 g (7 oz)smoked lardons
2gray shallots
3 clovesgarlic
300 ml (1¼ cups)thick crème fraîche
100 ml (½ cup)whole milk
100 g (3½ oz)grated Gruyère
60 g (2 oz)unsalted butter
2 tbspolive oil
1 pinchnutmeg
1bunch of flat-leaf parsley
1 tspfine salt
1 tspfreshly ground pepper
- 1 kg (2.2 lb) fresh Brussels sprouts
- 200 g (7 oz) smoked lardons
- 2 gray shallots
- 3 cloves garlic
- 300 ml (1¼ cups) thick crème fraîche
- 100 ml (½ cup) whole milk
- 100 g (3½ oz) grated Gruyère
- 60 g (2 oz) unsalted butter
- 2 tbsp olive oil
- 1 pinch nutmeg
- 1 bunch of flat-leaf parsley
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Trim the 1 kg (2.2 lb) of Brussels sprouts, removing wilted outer leaves and the tough base. Halve the large ones and cut a cross in the base of the small ones.
- Bring a large pot of salted water (10 g of salt per liter) to a rolling boil and blanch the sprouts for 6 minutes, still slightly firm. Plunge into ice water.
- Blanching and chilling keeps them bright green and crisp. Drain well and pat dry so they brown in the pan.
- Very finely chop the 2 shallots. Remove the germ from the 3 garlic cloves and crush them. Chop half the parsley, keeping the rest to garnish.
- Heat 2 tbsp of olive oil in the large sauté pan over high heat and cook the smoked lardons for 5 minutes until golden.
- Add 30 g (1 oz) of unsalted butter and soften the shallots for 3 minutes over medium heat. Add the garlic and cook 1 minute. Add the sprouts and sauté over high heat for 5 minutes.
- Add the thick crème fraîche and whole milk, season with salt, pepper and nutmeg and simmer for 3 minutes until the sauce coats the sprouts.
- Transfer to the 25 cm (10 in) gratin dish, sprinkle with grated Gruyère and dot with the rest of the butter. Bake for 20 minutes at 180 °C (350 °F) until golden. Sprinkle with parsley to serve.
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