Gratin Of Brussels Sprouts Gruyere And Prosciutto Recipes

BRUSSELS SPROUTS GRATIN

Brussels Sprouts Gratin image

This side dish will likely become your family's favorite way to enjoy Brussels sprouts. It's creamy, savory and delicious. -Kevin Lieberman, Oklahoma City, Oklahoma

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

2 pounds Brussels sprouts, quartered
2 tablespoons butter, melted
3/4 teaspoon salt
1/8 teaspoon pepper
CREAM SAUCE:
1 large onion, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
1/8 teaspoon white pepper
Dash ground nutmeg
TOPPING:
1/2 cup shredded Gruyere cheese
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally., Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses., Reduce heat to 350°. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.

Nutrition Facts : Calories 233 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 309mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.

GRATIN OF BRUSSELS SPROUTS, GRUYERE, AND PROSCIUTTO

Gratin of Brussels Sprouts, Gruyere, and Prosciutto image

Number Of Ingredients 8

Ingredients

1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1 Medium onion, cut into small chunks (6-8 ounces)
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Kosher salt and freshly ground black pepper
2 ounces Prosciutto, chopped
1 cup heavy cream
1/4 pound Gruyere Cheese, grated
1/4 cup Dried bread crumbs

Steps:

Heat oven to 400 degrees.
Put the Bruussels sprouts and onion chunks into a large bowl, drizzle in a glug of olive oil, season with 1/2 teaspoon salt and many twists of pepper, and toss to distribute the oil.
Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on.)
Transfer the vegetables to a gratin or baking dish that's large enough to hold the sprouts in mostly a single layer. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
Bake until the cream and cheese are bubbling, 15 to 20 minutes. Top with the bread crumbs (if using). Let cool for about 5 minutes. Serve hot.

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