Brussels Sprouts Gratin

Name: Brussels Sprouts Gratin
Total time: 45 min
Ingredients: 1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise; 2 large shallots, peeled and quartered lengthwise; 2 cloves garlic, peeled and thinly sliced; 5 tablespoons olive oil; Kosher salt and black pepper; 1 1/2 cups coarse bread crumbs or panko; 3/4 cup heavy cream; 1 cup grated Gruyère (about 3 ounces)

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Total: 45 minutes

Servings: 6

Cost: $4.66 /serving

Author : Alison Roman

brussels sprouts cream garlic

Ingredients

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1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise2 large shallots, peeled and quartered lengthwise2 cloves garlic, peeled and thinly sliced5 tablespoons olive oilKosher salt and black pepper1 1/2 cups coarse bread crumbs or panko3/4 cup heavy cream1 cup grated Gruyère (about 3 ounces)

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Instructions

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Step 1

Heat oven to 425 degrees.

Step 2

Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.

Step 3

Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.

Step 4

Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.

Step 5

Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

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