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Recipe

Creamy Brussels Sprout Gratin

From the 2017 Thanksgiving Guide
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Scott Phillips

Servings: six.

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.

Ingredients

  • 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
  • 3 Tbs. unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
  • 3/4 oz. (1/4 cup) finely grated Gruyère
  • 1-1/4 cups heavy cream

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 380
      Fat Calories (kcal): 240
      Fat (g): 27
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 8
      Cholesterol (mg): 90
      Sodium (mg): 550
      Carbohydrates (g): 28
      Fiber (g): 5
      Protein (g): 9

Preparation

  • Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9×13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
  • While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.
  • When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 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 breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.

Reviews

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Reviews

  • LoveToCook&Eat91 | 05/28/2017

    Outstanding! Will make you love Brussels Sprouts and crave more! Easy too!

  • EZBAKE | 03/26/2015

    Easy, quick and delicious. I have shared this recipe many times because everyone loves it .

  • User avater
    AmateurCook | 11/25/2009

    Cheese and cream - Love this recipe!!

  • atriola702 | 10/01/2009

    Update on my 5 star review of the original recipe in October 2009; I have made this now using 3/4 cup heavy cream to 1/2 cup skim milk and left out the cheese that I had grated on accident. Less fat from the cream and cheese and still to die for.

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