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Thanksgiving Side Dish: Creamy Brussels Sprouts and Bacon Gratin with Shallots and Gruyère | Thanksgiving Recipes | Bay Area Bites | Kqed Food
Ingredients
  • 2 lbs small, tender Brussels sprouts, trimmed and halved
  • 4 oz thick sliced bacon, chopped
  • 3 large shallots, trimmed and thinly sliced
  • 1 tbsp butter
  • 3 tbsp flour
  • ½ cup chicken broth
  • 1 ½ cups milk
  • 1 packed cup shredded Gruyere cheese (about 6 oz)
  • Kosher salt and freshly ground black pepper
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