Cheesy Brussels Sprouts Gratin
If you have followed my blog over the past eleven years, you might notice that it seems every so often I fall in love with a specific ingredient, and quite frankly will focus intensely on it. I actually become a little obsessed with said ingredient and will spend hours creating new recipes for it, and eating it as much as possible until a new ingredient catches my eye, or until my husband begs me to stop cooking it. Recently I was obsessed with figs, as I had a bounty of fresh figs foraged from the abandoned trees behind our property (basically free figs!), and we ate them daily from breakfast through dinner until the season finally ended.
I have now moved on to Brussels sprouts…….this has always been a vegetable that I’ve enjoyed, and through the winter when we are in North America we usually eat roasted sprouts at least once a week. This year, our grocery stores here in Umbria started to carry packages of Brussels sprouts for the first time since September and I cannot seem to get enough of them. I’ve roasted them, pan fried them with bacon, combined them with chestnuts and potatoes, and just recently I made this delicious casserole, which is basically a Brussels Sprouts Gratin. To say this dish is tasty is to call a glorious sunrise “nice”. This is hands down the best way to cook Brussels Sprouts and would be perfect for special meals with family and friends or to serve for the upcoming Thanksgiving or Christmas holidays. Enjoy!
Deborah Mele 2013
Cheesy Brussels Sprouts Gratin Recipe
Cheesy, crumb topped Brussels sprouts.
- 2 Pounds Brussels Sprouts, Trimmed & Halved Lengthwise
- Salt to Taste
- 1 1/3 Cups Heavy Cream
- 1/2 Cup Grated Parmesan Cheese
- 1 Cup Grated Asiago Cheese
- 1 Tablespoon Grated lemon Zest
- 1/2 Teaspoon Cracked Black Pepper
- Pinch Red Pepper Flakes (Optional)
- 3 Cups Homemade Breadcrumbs
- 1/2 Cup Grated Parmesan Cheese
- 4 Tablespoons Melted Butter
- Salt & Pepper To Taste
- 3 Tablespoons Finely Chopped Fresh Parsley
- Bring a large pot of salted water to a boil over high heat, then add the sprouts and cook just until tender, about 7 minutes.
- Drain well and dump into to a large bowl and cool 10 minutes.
- Preheat oven to 375 degrees F.
- Lightly grease a 12-inch ovenproof casserole dish with butter.
- Add the cream, Parmesan and Asiago cheese, lemon zest, black pepper and pepper flakes to the sprouts and toss to coat well.
- Dump the sprout mixture into the prepared casserole dish.
- In another small bowl, add the topping ingredients and mix well.
- Sprinkle the topping ingredients evenly over the sprouts, then bake for about 30 to 35 minutes or until the crumb topping is golden brown and the sprout mixture is bubbling.
- Let sit at room temperature for 10 minutes before serving.
Nutrition Information:Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 639Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 103mgSodium: 1134mgCarbohydrates: 54gFiber: 7gSugar: 8gProtein: 22g
I think the expression ‘sinfully delicious’ sums up this recipe!
Never thought to make a gratin with sprouts before! Can’t wait to give it a go, sprouts are one of my favourites!
I love brussels sprouts. I will definitely add this one to my b.s. repertoire.
Can you prepare the brussel sprout mixture a day ahead of time and top with crumb mixture just before baking?
Certainly! The day before is even fine.
I am following a Ketogenic diet, but nut meal is a great substitution for bread crumbs..this will need to happen! But not for Thanksgiving! My husband is VERY specific about what needs to be on the table..which will mostly be off limits for me..but hey…TURKEY!!!