Screaming Heads: Brussels Sprouts Gratin

Recipe courtesy The Cookworks, 2003

Show: CookworksEpisode: Turkey Talk

Rated: 5 stars out of 5Rate itRead users' reviews (24)

RECIPE
COMMENTS & REVIEWS(24)

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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Comments & Reviews

recipe Screaming Heads: Brussels Sprouts Gratin
Julie Omaha, NE 11-05-2009
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A Thanksgiving Tradition
Rated: 5 stars out of 5

My family adores this--even the brussel sprout haters among us. I use less nutmeg than it calls for, but be sure to use... freshly grated nutmeg. Definately use fresh brussel sprouts.Read more
recipe Screaming Heads: Brussels Sprouts Gratin
ROBIN San Mateo, CA 12-21-2008
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Gloppy mess.
Rated: 1 stars out of 5

I LOVE brussel sprouts but this dish had more heavy, gloppy cheese sauce than it had brussel sprouts. As I completed the... recipe as written, I still added about one more pound of brussel spouts, but that wasn't the answer. TOO MUCH heavy cream and half n half, too much parm cheese and definitely WAY TOO MUCH NUTMEG....1 TEASPOON ARE THEY KIDDING!!! This recipe did no justice to brussel sprouts or my stomach.Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Sharon Derry, NH 12-02-2008
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Huge Hit!
Rated: 5 stars out of 5

I made this recipe for Thanksgiving and everyone loved it. It smelled so good while it was cooking that I thought "if this... tastes half as good as it smells it will be fabulous!" Well, it tasted even better than it smelled and it was FABULOUS!!!Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Derek sioux falls, SD 11-28-2008
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EXCELLENT !!!!
Rated: 5 stars out of 5

Made this yesterday for thanksgiving everyone couldn't get enough of it, lots of request for the recipie!! Will definitely be... making these again. I would say fresh sprouts would be best.Read more
recipe Screaming Heads: Brussels Sprouts Gratin
ericka waukesha, WI 10-27-2008
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One of my FAVORITES
Rated: 5 stars out of 5

This recipe is absolutely wonderful; people who don't normally like brussel sprouts should give this a try. There isn't one... person who has tried this and didn't like it. There are no adjustments necessary; I add more cheese and bacon. This dish is especially good during the holidays. Make sure not to burn the dish and keep an eye on it, stirring it occasionally. Read more
recipe Screaming Heads: Brussels Sprouts Gratin
Holly Tucson, AZ 11-24-2007
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Good Eats
Rated: 5 stars out of 5

This was another of my son's contributions to our "Food Network Thanksgiving" and it was a hit. It was a bit of a bother... prepping the sprouts, but well worth the effort. It was a delightful change from the green beat casserole we normally have. We heated up the leftover sprouts the following evening, which we served with Rachel Ray's Turkey Croquettes with Rosemary-Mushroom Gravy and they worked equally well with this leftover meal. This is a recipe we plan on making again.Read more