Brussels Sprout Gratin
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 263
- Total Fat
- 21
- Saturated Fat
- 11
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 62
- Sodium
- 318
- Total: 45 min
- Active: 15 min
Ingredients
1 pounds brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Directions
- Preheat the oven to 350 degrees F.
- Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
- In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
- Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.