My Recipe Box

Creamy Brussels Sprout Gratin

RATE IT

Serves 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.

  • 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

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 9x13-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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 380; Fat (g): fat g 27; Fat Calories (kcal): 240; Saturated Fat (g): sat fat g 17; Protein (g): protein g 9; Monounsaturated Fat (g): 8; Carbohydrates (g): carbs g 28; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 550; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 5;

Photo: Scott Phillips

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.

Cheese and cream - Love this recipe!!

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More