by ENunn
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my 19 recipes »
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ENunn's Notes:
Expand21/2 cups whole milk Ask a question about this ingredient
2 pieces onion (wedge) Ask a question about this ingredient
1 large garlic clove, smashed Ask a question about this ingredient
4 tablespoons butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
2 tablespoons Dijon mustard, divided Ask a question about this ingredient
1/3 cup half and half (or more whole milk) Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
1 pound brussels sprouts, trimmed, cut in half lengthwise Ask a question about this ingredient
4 ounces pancetta, in small dice Ask a question about this ingredient
2 tablespoons freshly squeezed lemon juice Ask a question about this ingredient
1 cup grated Emmentaler cheese Ask a question about this ingredient
4 pieces seeded rye bread, crusts removed Ask a question about this ingredient
salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
In a medium saucepan over medium high heat, bring milk, onion, garlic to simmer; lower heat and cook for about 8 minutes on very low heat. Add salt and pepper to taste. Set aside.
Ask a question about this stepIn a medium saucepan, melt butter over medium heat. Slowly whisk in flour and cook for over low heat until fragrant and slightly thickened, about 4 minutes. After removing onion and garlic, slowly whisk in hot milk. Let cook, stirring occasionally, until thickened (but not too thick), about 5 minutes. Stir in 1 1/2 tablespoons of the mustard; add more to taste (you want it to be subtle, not loud like a hot dog at the ball park). Cover the sauce with plastic wrap and set aside.
Ask a question about this stepPreheat oven to 375. Blanch Brussels sprouts until barely tender, about 3 minutes. Drain; set aside. In a medium skillet, over medium high heat, cook the pancetta to render fat. Toss in Brussels sprouts and stir to coat in fat, and brown slightly, 5-7 minutes. Sprinkle with the lemon juice; add a little salt and pepper.
Ask a question about this stepRemove the crusts from the rye bread (I used pre-sliced because no market seems to care about rye bread in Chicago; if you can buy a really good loaf, slice it to a similar sandwich thickness). Cut each slice into four pieces crosswise.
Ask a question about this stepLightly butter a casserole that will hold the sprouts in a single layer. Spread Brussels sprouts on bottom, sprinkle with 3/4 of the cheese. Layer bread in single row to cover. Press the bread down with your hands a bit so that it is all snuggly.
Ask a question about this stepWhisk the half and half into the cooled Bechamel to thin it slightly (you can use whole milk here). Pour over the casserole, spreading to coat the bread completely if possible. Sprinkle with remaining cheese; season top with about 1/4 teaspoon freshly ground black pepper. Let the casserole sit for at least 15 minutes before placing in oven. Cook until golden brown on top and bubbly, 20-25 minutes. Serve very warm but not piping hot.
Ask a question about this step
 Rye with a Dab of Mustard){kind=link}