Description
A creamy and crunchy gratin featuring tender roasted Brussels sprouts topped with a golden Gruyère breadcrumb crust.
Ingredients
2 pounds Brussels sprouts, trimmed at the stem ends and halved through the stem
3 tablespoons unsalted butter, melted
Salt
Freshly ground black pepper
1 cup coarse fresh bread crumbs, made from about 3 slices of white sandwich bread, crusts removed
¼ cup finely grated Gruyère cheese
1¼ cups heavy cream, at room temperature
Instructions
Preheat the oven to 425°F (220°C). Place the Brussels sprouts in a 9 x 13-inch ceramic or metal baking dish. Toss them with 2 tablespoons melted butter, ¾ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Arrange evenly and roast, stirring once halfway through, until tender and browned in spots, about 25 to 30 minutes.
Put bread crumbs in a medium bowl. Drizzle remaining 1 tablespoon melted butter over bread crumbs and sprinkle with ⅛ teaspoon salt. Stir in Gruyère cheese and set aside.
Pour heavy cream evenly over roasted Brussels sprouts and sprinkle with ¼ teaspoon salt. Bake until cream thickens to a saucy consistency, about 10 minutes. Remove from oven.
Switch oven to broil and adjust rack 6 inches from broiler. Sprinkle bread crumb mixture evenly over Brussels sprouts. Broil until crust is golden brown, 3 to 5 minutes, watching carefully to prevent burning. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3
- Sodium: 450
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 10
- Carbohydrates: 18
- Fiber: 6
- Protein: 10
- Cholesterol: 85