Brussels Sprouts Gratin
The most indulgent way to eat any vegetable is to bathe it in cream and top it with cheese, but few benefit from that treatment as much as brussels sprouts do. Whether or not you decide to top them with crispy bread crumbs (you should), the end result is a decadent, but never too heavy, side dish that could easily become your main course.
- Serves: 6 persons
- 1 ½pounds brussels sprouts, ends trimmed and halved lengthwise
- 2large shallots, peeled and quartered lengthwise
- 2cloves garlic, peeled and thinly sliced
- 5tablespoons olive oil
- Kosher salt and black pepper
- 1 ½cups coarse bread crumbs or panko
- ¾cup heavy cream
- 1cup grated Gruyère (about 3 ounces)
Step 1Heat oven to 425 degrees.
Step 2Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
Step 3Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
Step 4Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
Step 5Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.