creamy brussels sprout gratin
From Fine Cooking
Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.
ingredients:
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
3/4 oz. (1/4 cup) finely grated Gruyère
1-1/4 cups heavy cream
instructions;
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4 tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.
Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.
ingredients:
2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
3 Tbs. unsalted butter, melted
Kosher salt and freshly ground black pepper
1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
3/4 oz. (1/4 cup) finely grated Gruyère
1-1/4 cups heavy cream
instructions;
Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4 tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8 tsp. salt in a small bowl. Mix in the Gruyère.
When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5 to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.
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