Brussels Sprouts Gratin With Blue Cheese

Preparation

1. Step 1

   Position a rack in the upper middle part of the oven, set the oven to 450 degrees, and have a 2½-quart casserole dish nearby. (A 9-inch square baking dish works nicely.)

2. Step 2

   To a large skillet over medium heat, add the oil and shallot. Cook, tossing occasionally, until shallot is tender and almost translucent, about 5 minutes. Add the brussels sprouts, sugar and salt, and cook, stirring occasionally, just until the greens begin to soften, another 3 minutes. Transfer to the casserole dish and set aside.

3. Step 3

   To a blender, add the Gorgonzola, garlic, flour, allspice, nutmeg and cayenne. Blend on medium speed, then slowly pour the hot milk through the top spout of the blender. Increase the speed to high, and continue blending until the mixture is completely smooth. Taste and add a little salt as needed. (Your blue cheese may be quite salty as is.) Pour the mixture over the shaved sprouts and mix to combine. Spread into an even layer.

4. Step 4

   Place the dish in the oven and bake, uncovered, until the cream has thickened and the top is deep golden brown, 25 to 30 minutes, sprinkling over the fried onions about 15 minutes into baking. Remove and allow to cool for at least 10 minutes before serving.