Fine Cooking Magazine - November/December 2020

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 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.

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Reviews (7 reviews)

AngelicaD | 03/16/2020
Very good or, to quote my 6 year old daughter, "these Brussels sprouts don't taste the usual 'grossness' as they usually do ..."
pastatx | 11/25/2019
Delicious. I find myself craving Brussels sprouts after making this recipe. I eat them directly out of the pan. LOVE!
butterscotch | 06/07/2018
This recipe is delicious as written, and it is also a lot of fun to play around with. I like to reduce the fat by using non-fat sour cream mixed with 1 tsp. of flour in place of the heavy cream. And I like to make it with a mix of vegetables. I've tried substituting cauliflower florets for half the Brussels sprouts, and I've also tried a melange of sprouts, cauliflower and halved baby potatoes. Both of these variations are very tasty. When using cauliflower and/or potatoes, I par-cook them in the microwave before assembling the gratin to reduce the baking time.
user-6857409 | 05/28/2017
Outstanding! Will make you love Brussels Sprouts and crave more! Easy too!

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What We're Cooking Now

Name: Creamy Brussels Sprout Gratin
Yield: six. servings
Cuisine: American
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