Saturday, December 27, 2014

brussels sprout gratin

Obviously I wouldn't post this recipe if it wasn't delicious, but this dish is SO good! I do like brussels sprouts. I suppose I wasn't turned off them in childhood by being forced to eat soggy bitter ones. I only remember my mom making them once and I ate them because they looked like cute little cabbages. I especially have enjoyed them roasted and I think that I will continue to prepare them this way most often because it isn't as rich as this recipe. I chose to make this dish for our Christmas dinner not only because it looked and sounded yummy but the description said that it would turn nonbelievers into fans. It is true because I tried it on my whole family and everyone liked it, even the kids. From Food Network Magazine.
serves 6


1 lb Brussels sprouts, ends trimmed
¾ cup grated sharp cheddar cheese
1 Tbsp flour (or tapioca starch)
1-2 tsp. fresh thyme
2 cloves garlic minced
salt and freshly cracked pepper
1 cup heavy cream
½ cup panko breadcrumbs (just pulse bread in blender until you have crumbs and bake at 300º until crispy, about 10 minutes, stirring once)
¼ cup grated parmesan cheese
1-2 Tbsp. olive oil
1 Tbsp chopped fresh parsley


1. Preheat the oven to 350º. Shave the sprouts crosswise into ⅛-inch thick slices.
2. In a large bowl, combine the sprouts, cheddar, flour, thyme, and garlic and toss to combine.
3. Transfer the mixture to an 8-inch baking dish. Pour cream evenly on top.
4. In a small bowl, combine the breadcrumbs, parmesan, and olive oil and pour over the top of the Brussels sprouts mixture.
5. Bake, uncovered until sprouts are tender, the sauce is bubbling, and the top is golden brown (25-30 minutes). Garnish with parsley.

delicious crispy topping.

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