Brussels Sprout Gratin
This creamy, cheesy dish transforms humble Brussels sprouts into an elegant side.
- 2 pounds Brussels sprouts: trimmed, out leaves removed, and cut in halves
- 3 tbsp melted butter
- salt and pepper
- 1 cup coarse breadcrumbs (from a hearty white bread, like a baguette)
- 1/4 cup finely grated Gruyere cheese
- 1 1/4 cups heavy cream
Preheat oven to 425 degrees. Place sprouts in a shallow 9 x 13-inch baking dish that will hold them in a snug layer. Toss with 2 tablespoons melted butter, 3/4 teaspoon salt, and several grinds of pepper. Spread evenly in dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife (25 to 30 minutes).
While the sprouts roast, combine the bread crumbs with the remaining 1 tablespoon melted butter and 1/8 teaspoon salt in a small bowl. Mix in the grated Gruyere cheese.
When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency that coats the sprouts (5 to 7 minutes). Remove the pan from oven. Set oven to broil and position a rack to 6-inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown (about 5 minutes). Makes 6 servings. Enjoy!