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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Creamy Brussels Sprout Gratin Recipe

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This recipe for Creamy Brussels Sprout Gratin is from Mama G's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 tbsp unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
¾ oz (¼ cup) finely grated Gruyère
1¼ cups heavy cream
Directions:
Directions:
1. Heat the oven to 425°F.

2. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9×13-inch rectangle or slightly smaller oval is good). Toss with 2 tbsp of the melted butter, ¾ tsp salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.

3. While the sprouts roast, combine the breadcrumbs with the remaining 1 tbsp melted butter and ⅛ tsp salt in a small bowl, then mix in the Gruyère.

4. 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 and coats the sprouts, 5 to 7 minutes.

5. Remove the pan from the oven and set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture, then broil the gratin until the crust is deep golden brown, about 5 minutes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
5 min

 

 

 

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