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Brussels Sprouts Gratin

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Tender roasted Brussels sprouts are baked with rich cream and nutty Gruyère, then topped with crisp golden breadcrumbs for a comforting gratin.

Ingredients

  • 1 ½ pounds brussels sprouts, ends trimmed and halved lengthwise
  • 2 large shallots, peeled and quartered lengthwise
  • 2 cloves garlic, peeled and thinly sliced
  • 5 tablespoons olive oil
  • Kosher salt and black pepper
  • 1 ½ cups coarse bread crumbs or panko
  • ¾ cup heavy cream
  • 1 cup grated Gruyère (about 3 ounces)

Instructions

  1. Heat oven to 425 degrees.
  2. Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally, until the sprouts are bright green and just tender, 12 to 15 minutes.
  3. Meanwhile, combine bread crumbs with the remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
  4. Pour cream over the sprouts, scatter Gruyère on top and toss to coat. Continue roasting until the cream is reduced by about half and the sprouts are beginning to brown, another 12 to 15 minutes.
  5. Scatter the bread crumbs over the sprouts and return to the oven until golden brown and crisp, 5 to 8 minutes. Let sit for 1 to 2 minutes at room temperature before serving.

Notes

  • Panko can be used for an especially light and crisp topping.
  • Roast the Brussels sprouts only until just tender during the first stage so they do not become overly soft.
  • Let the gratin rest for 1 to 2 minutes before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/brussels-sprouts-gratin/