Name: Brussels Sprout Gratin
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 to 6 servings
Ingredients: 1 pound Brussels sprouts, trimmed; 3/4 cup grated sharp cheddar cheese; 1 tablespoon all-purpose flour; 1 teaspoon fresh thyme; 1 clove garlic, minced; Kosher salt and freshly cracked pepper; 1 cup heavy cream; 1/2 cup panko breadcrumbs; 1/4 cup grated parmesan cheese; 1 to 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh parsley

Directions

Preheat the oven to 350 degrees F. Shave the Brussels sprouts crosswise into 1/8-inch-thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch-square baking dish, packing it in. Pour the heavy cream evenly on top.
In a small bowl, combine the panko, parmesan and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown, 25 to 30 minutes. Garnish with the parsley.