Photo: Screaming Heads: Brussels Sprouts Gratin Recipe
Ingredients
- 2 pounds Brussels sprouts
- 4 ounces prosciutto, julienned
- 2 tablespoons unsalted butter
- Roasted Garlic, recipe follows
- 3 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup half-and-half
- 1/4 cup sherry
- 1 cup finely grated Parmesan, plus 1/2 cup
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Special equipment: a large casserole dish
Directions
Preheat oven to 350 degrees F.
Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Roasted Garlic:
1 head garlic
1/2 teaspoon olive oil
Preheat oven to 350 degrees F.
Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
Refrigerate for up to 1 week.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 34 reviews
By Winegirl1969
on November 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a great recipe. It will make you love Brussels sprouts. I didn't have time to roast the garlic but had a jar of roasted garlic, it worked out fine. People will love this dish.
By joycetyler_12741427
Gilbert, 41
on November 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is amazing. I made it for Christmas several years ago and my daughter in law said that she would never even eat a brussel sprout until I served this dish. Now people beg me to bring it to dinner parties, Christmas parties, Thanksgiving... Enjoy!
By Food-Fanatic
NH
on November 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This dish is definitely not for the faint of heart. However it is one of the most delicious combinations of ingredients I have ever tasted. The mix of prosciutto, parmesan, and roasted garlic makes every bite filled with flavor. We make a double batch of this every Thanksgiving, Christmas, and any other day we can find an excuse for this decadent dish. The only tip we have learned over the years to make sure the brussel sprouts are perfectly tender is steaming them for a few minutes before adding to the stove top mixture.
Read all 34 reviews