Brussels Sprouts Gratin
A delightful and creamy dish that transforms Brussels sprouts into a comforting delight, perfect for family gatherings or festive meals.
Ingredients
Main Ingredients
- 2 pounds Brussels sprouts, (stem ends trimmed and cut in half through the stem end)
- 3 tablespoons unsalted butter, (melted)
- to taste Salt
- to taste Freshly ground black pepper
- 1 cup coarse fresh bread crumbs, (from about 3 slices white sandwich bread, crusts removed)
- ¼ cup finely grated Gruyère
- 1¼ cups heavy cream, (at room temperature)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Place the trimmed and halved Brussels sprouts in a 9 x 13-inch (23 x 33-cm) baking dish. Toss them with 2 tablespoons of melted butter, ¾ teaspoon of salt, and ¼ teaspoon of black pepper.
- Spread the Brussels sprouts evenly in the dish and roast in the oven for 25 to 30 minutes until tender and browned, tossing halfway.
- While the sprouts are roasting, prepare the bread crumb mixture by combining bread crumbs with the remaining tablespoon of melted butter and ⅛ teaspoon of salt, then add the finely grated Gruyère.
Cooking
- Pour the heavy cream evenly over the roasted Brussels sprouts and sprinkle with an additional ¼ teaspoon salt.
- Return the dish to the oven and continue baking until the cream thickens to a saucy consistency, about 10 minutes.
- Remove the pan from the oven and set the oven to broil. Top the Brussels sprouts with the bread crumb mixture.
- Broil until the crust is golden brown, about 3 to 5 minutes, keeping a close eye to prevent burning.
Notes
For added flavor, consider incorporating minced garlic or shallots. You can also use a blend of Gruyère and Parmesan cheese or add sautéed mushrooms or cooked bacon bits for variation.