Brussels Sprouts Gratin
This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite—and the best part? You can make it ahead of time!
Foto: Once Upon a Chef
Ingredients
- 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
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Heat the oven to 425°F (220°C). Put the Brussels sprouts in a 9 x 13-inch (23 x 33-cm) 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 to 30 minutes.
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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.
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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 to 5 minutes (keep a close eye on it so it doesn't burn).
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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