Cheesy Sprout Gratin Recipes

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BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite -- and you can make it ahead of time!

Provided by Jennifer Segal, adapted from

Categories     Vegetables & Sides

Time 1h

Yield 6-8

Number Of Ingredients 7

2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
3 tablespoons unsalted butter, melted
Salt
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

Steps:

  • Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
  • While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside.
  • When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
  • Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.

Nutrition Facts : Calories 286, Fat 20g, Carbohydrate 21g, Protein 8g, SaturatedFat 12g, Sugar 4g, Fiber 5g, Sodium 462mg, Cholesterol 67mg

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