Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Brussels Sprouts au Gratin
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- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 459
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 21 g
- Cholesterol
- 109 mg
- Sodium
- 629 mg
Creamy, cheesy and deeply comforting, this Brussels sprout skillet casserole is a standout holiday side. Dill Havarti melts into a smooth, flavorful sauce with a subtle herbal note, while a bit of cream cheese adds body and stability. Lemon zest, nutmeg and fresh dill and chives cut through the richness for perfectly balanced flavor.
- Level: Easy
- Total: 55 min
- Active: 50 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 459
- Total Fat
- 34 g
- Saturated Fat
- 21 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 21 g
- Cholesterol
- 109 mg
- Sodium
- 629 mg
Ingredients
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Directions
- Position a rack in the upper third of the oven and preheat the broiler. Remove as many leaves of the Brussels sprouts as you can and then shred the inner parts of the sprouts with a sharp knife. Combine and set aside.
- Melt 1 tablespoon of the butter in a small skillet over medium-low heat. Add the panko and cook, tossing frequently, until lightly toasted, about 3 minutes. Remove from the heat and add the lemon zest. Season with salt and pepper to taste and set aside to cool. Once cool, stir in the Parmesan.
- Melt the remaining 3 tablespoons butter in a large braiser or deep ovenproof skillet over medium heat. Add the shallots, garlic and thyme and cook until the shallot softens, 2 to 3 minutes. Add the Brussels sprouts and season with 1 teaspoon salt and several grinds of pepper. Toss to coat the sprouts in the butter, cover and cook, stirring occasionally, until wilted and bright green, about 8 minutes. If needed, increase the heat to evaporate any liquid from the sprouts left in the pan, 1 to 2 minutes.
- Sprinkle the flour over the sprouts and toss to coat. Let the flour toast over medium heat for a minute, then stir in the half-and-half. Add the nutmeg and bring to a simmer. Cook until slightly thickened, 2 to 3 minutes. Stir in the cream cheese a few pieces at a time, letting them melt before adding more. Remove from the heat and add 2 cups of the shredded Havarti and the chives and dill. Stir until the cheese is melted. Taste and season with salt if needed.
- Top the casserole evenly with the remaining Havarti and then sprinkle with the panko mixture. Broil, rotating the braiser as needed for even browning, until the edges are bubbly and the topping is golden brown, 2 to 4 minutes, depending on your broiler. Let the dish sit for 5 minutes before serving.
