45 minutes
A warm and comforting side dish featuring roasted brussels sprouts in a creamy cheese sauce topped with crispy breadcrumbs.
Brussels Sprouts, trimmed and halved
0 lb
tablespoons
Shallots, sliced
0 oz
Garlic, minced
cloves
teaspoons
Black Pepper, freshly ground
teaspoons
cups
cups
Gruyère Cheese, grated
cups
1. Prepare and Roast Vegetables
Preheat the oven to 425 degrees. Toss the brussels sprouts, shallots, and garlic with 2 tablespoons of olive oil, kosher salt, and black pepper. Spread them in a 9-by-13-inch baking dish and roast for 12 to 15 minutes until starting to soften.
2. Prepare the Breadcrumb Topping
Mix the breadcrumbs with the remaining 3 tablespoons of olive oil to ensure they become golden and crisp.
3. Add Cream and Cheese
Remove the roasted vegetables from the oven, pour the heavy cream over the brussels sprouts, and sprinkle the grated Gruyère cheese. Toss to combine the cream and cheese with the sprouts.
4. Final Roast with Breadcrumbs
Top the creamy sprouts with the seasoned breadcrumbs, then bake for an additional 5 to 8 minutes until the breadcrumbs are golden brown.
Use a combination of cheeses such as aged Gruyère, Parmesan, and Fontina for a complex flavor profile.
Start with fresh, firm Brussels sprouts that are bright green with tight leaves. Smaller sprouts tend to be sweeter and cook more evenly.
Finish with a crunchy topping of panko breadcrumbs and Parmesan cheese mixed with melted butter.
Caramelize the sprouts in a hot skillet with butter or olive oil before adding to the gratin for enhanced sweetness and depth of flavor.
Slice the sprouts evenly to ensure consistent cooking and texture throughout the dish.
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