Brussels Sprout Gratin

All the creamy decadence of a Classic Potato Gratin, but thanks to the Brussels Sprouts, this dish is a little lighter - perfect for offsetting the other heavy-hitters on the holiday table. Plus, we love any recipe that showcases this humble and super underrated vegetable.

Total Time

35min

4.6

5 Ratings

Author: SideChef

Servings:

Ingredients

•

5 cups

Brussels Sprouts , trimmed, halved

•

to taste

Salt

•

1 1/2 Tbsp

Melted Smält geschmolzen melted derretidos Butter

•

to taste

Ground Black Pepper

•

1 Tbsp

Fresh Thyme

•

4 Tbsp

Heavy Cream

•

3/4 cup

Grated Riven gerieben grated rallado Cheese

•

1/2 cup

Breadcrumbs

•

to taste

Fresh Parsley , chopped

(optional)

Cooking Instructions

Preheat Oven to 400 degrees F (205 degrees C).

Bring a large pot of water to a boil. Once boiling, Salt (to taste) the water and add the Brussels Sprouts (1 pound). Cook until tender, about 4-8 minutes.

Drain the Brussel sprouts and transfer them to an oven-safe baking dish. Toss the sprouts in Butter (1 1/2 tablespoon), Salt (to taste), Ground Black Pepper (to taste), and Fresh Thyme (1 tablespoon) until coated.

Pour Heavy Cream (1/4 cup) into the baking dish and sprinkle Cheese (3/4 cup) and Breadcrumbs (1/2 cup) over all the sprouts.

Bake for 15-20 minutes or until the cheese starts to turn golden brown. Garnish with Fresh Parsley (to taste) if desired and serve hot!

Author's Notes

We used 1/2 cup of white cheddar cheese and 1/4 cup of parmesan cheese in this recipe, but feel free to use just one type, or a mix of your favorite cheeses.

Nutrition Per Serving

CALORIES

221

FAT

14.7 g

PROTEIN

8.1 g

CARBS

17.0 g