Brussels Sprouts Gratin

  • Serves: 8
  • Prep Time: 12 min
  • Cook Time: 35 min
  • Calories: 382
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Ingredients

  • 5 tbsp Olive oil
  • 3 cups Thinly sliced leeks, (3 large leeks) white and light green parts only
  • 4 Garlic cloves, minced
  • 1 pound Brussels sprouts, ends trimmed, shredded
  • 2 cups Heavy cream
  • 4 oz Gruyère cheese, grated
  • 1/2 cup Grated parmesan cheese
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tsp Minced, fresh thyme
  • 1/4 tsp Nutmeg
  • 1 cup Panko

Method

  1. Preheat the oven to 425°F. Grease a 9x13 baking dish with cooking spray or butter, set aside.
  2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the leeks to the pan and cook for 4 minutes. Add the garlic and cook for 1 minute longer.
  3. Transfer the leek mixture into a large bowl along with the shredded brussels, toss to combine.
  4. Using the same skillet, add the cream, Gruyere, 1/4 cup parmesan, salt, pepper, thyme and nutmeg. Bring to a simmer stirring continuously until cheese melts and a thick sauce is achieved, about 3 minutes.
  5. Pour the sauce over sprouts and leeks and toss to coat.
  6. Transfer the sprouts mixture into the prepared 9x13 baking dish. Place it in the oven on the center rack for 20 minutes.
  7. In a small bowl, combine the panko with remaining 1/4 cup parmesan and remaining 3 tablespoons of oil.
  8. Scatter bread crumb mixture over sprouts and return to oven until golden brown, 5 to 8 minutes.