Pan-Roasted Brussels Sprout Gratin

When I am left to fend for myself, dinner never really resembles dinner. I might have a baked chicken breast for dinner, or maybe roasted garlic mashed potatoes, or maybe a some simple roasted vegetables. The thing I never have is all three in one meal. I just don't have the motivation to cook an elaborate meal for myself. There is one exception to that rule. There is nothing that will make me clean my house top to bottom and make myself a three course Sunday dinner except a looming deadline at work. You see I was supposed to be writing a presentation and instead I took the dogs for a walk (twice), did several loads of laundry, cleaned, vacuumed, re-organized my bookshelves, and dusted. In addition I made myself a complete dinner that included this wonderful Brussels Sprout dish. I made it a couple times last year, but never got around to sharing it. This time of year when the Brussels Sprouts are fresh and sold on the stalk at the Farmer's Market I love enjoying them in a more simple fashion such as these Pan-Browned Brussels Sprouts. Since I was procrastinating I decided to go all out. This isn't exactly a light dish, but I bet you could get even the most determined Brussels Sprout hater to eat these ones.
So, what's your favorite way to procrastinate a looming deadline? The even bigger question, are you a Brussels Sprout lover or hater? Do you have a favorite way to serve them?

Pan-Roasted Brussel Sprout Gratin
adapted from Fine Cooking

3/4 to 1 lb. Brussels sprouts, trimmed
1 large shallot, halved and peeled
3 Tbs. unsalted butter
salt and freshly ground black pepper
3/4 cups heavy cream
3 oz. (3/4 cup) finely grated Gruyère
1/8 tsp. freshly grated nutmeg
pinch cayenne (maybe not a literal pinch, definitely don't rub your eyes)
1/2 cup panko
1/4cup finely grated Parmigiano-Reggiano
1 tsp. finely chopped fresh rosemary

Position a rack in the center of the oven and heat the oven to 375°F. Thinly slice the Brussels sprouts and shallots.
In a 6-inch oven-safe skillet, melt the butter over medium heat. Continue to cook the butter until it begins to brown and smell nutty. Set aside 1 Tbs. of the browned butter in a medium bowl.
To the skillet with the remaining browned butter, add the Brussels sprouts, shallots, salt to taste, and 1/4 tsp. pepper to the pan and toss to combine. Cook, stirring occasionally, until the Brussels sprouts and shallots begin to soften and turn brown in spots, about 6 minutes.
Meanwhile, in a 2-quart saucepan over medium heat, combine the cream, Gruyère, nutmeg, cayenne, and a pinch of salt to taste. Heat until the cheese is melted, whisking occasionally, about 4 minutes. Do not boil. Add the sauce to the Brussels sprouts in the skillet, carefully stirring to combine.
Combine the panko, Parmigiano, rosemary, and a pinch of salt with the reserved butter and mix thoroughly. Top the sprouts with the panko mixture.
Bake until the crumbs are browned and the Brussels sprouts are tender, 10 to 15 minutes. Let cool for about 5 minutes before serving.