Screaming Heads: Brussels Sprouts Gratin

Recipe courtesy The Cookworks, 2003

Show: CookworksEpisode: Turkey Talk

Rated: 5 stars out of 5Rate itRead users' reviews (30)

RECIPE
COMMENTS & REVIEWS(30)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
6 to 8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 1 hr 40 min

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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.

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Screaming Heads: Brussels Sprouts Gratin

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Comments & Reviews

recipe Screaming Heads: Brussels Sprouts Gratin
Rose Sacramento, CA 01-18-2010
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Most excellent recipe ever
Rated: 5 stars out of 5

This recipe has become a tradition in my house!
recipe Screaming Heads: Brussels Sprouts Gratin
Linda Ramona, CA 12-18-2009
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Wonderful!
Rated: 5 stars out of 5

Absolutely the best! Christmas tradition in our house.
recipe Screaming Heads: Brussels Sprouts Gratin
KIMBERLY Baldwinsville, NY 12-04-2009
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Awesome Brussel Sprout Recipe
Rated: 5 stars out of 5

I don't care how many calories or grams of fat this may have, it is worth every mouthful! I made it for Thanksgiving and was... asked by several to e-mail the recipe. I'm not waiting for another holiday or special occasion to make it again. This recipe will be a standard for us. One note - I only "halved" most of the sprouts instead of "quartering". It really depends on the size of the sprouts. I did not have the courage to skip the scoring of the ends, even though it was a little time consuming. Maybe next time I'll take my chances without scoring. Also, fresh (not frozen) brussel sprouts is a must for this recipe. Enjoy!!!!Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Paula Eustis, FL 11-22-2009
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Excellent - and family always wants these at Thanksgiving.
Rated: 5 stars out of 5

These are so delicious. My family wants them every year. They do not come out gloppy if you make them right. They are creamy... and delicious. I cut my brussel sprouts in 1/2 after cleaning them. If you like cheese, cream and more cheese, you'll love these. Even people that say they don't eat brussel sprouts ate them and loved them I've been making them for 4 years now. Always great!Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Patrice Mount Laurel, NJ 11-21-2009
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They continue to ask for this year after year
Rated: 5 stars out of 5

This is the best Brussel Sprout recipe I have ever made, even people who hate them will love this one! My family & friends... ask for this for Thanksgiving, year after year! Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Jennifer Hinckley, OH 11-14-2009
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Screaming Heads are sooooo good!
Rated: 5 stars out of 5

I love brussel sprouts and pondered over several recipes before choosing this one, I picked the right one. This recipe is... great but its definately not going to help anyone keep the pounds off over the holidays. I didn't add the extra 1/2 cup of parm at the end because I was starting to get scared of all of the igredients that I was adding especially after the sauce started to thicken, it turned out good without it but I bet it would be good with it too. I also added an extra 3/4 pound of brussel sprouts and I like how it came out (might be a little to heavy on the sauce otherwise). Read more