Simple Recipes for Every Day
Brussels Sprouts Gratin
- Serves: 8
- Prep Time: 12 min
- Cook Time: 35 min
Ingredients
- 1 tablespoon unsalted butter, melted or cooking spray, for greasing
- 5 tablespoons extra-virgin olive oil
- 3 cups thinly sliced leeks (from 3 large leeks)
- 4 garlic cloves, minced
- 1 pound Brussels sprouts, trimmed and shredded
- 2 cups heavy cream
- 1 cup grated Gruyère cheese
- ½ cup freshly grated parmesan cheese
- 1 teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons minced fresh thyme
- ¼ teaspoon ground nutmeg
- 1 cup panko breadcrumbs
Method
Preheat the oven to 425°F with a rack in the center. Grease a 9x13-inch baking dish with the butter.
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the leeks and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Transfer a large bowl. Add the shredded Brussels sprouts to the bowl and toss to combine.
Add the cream, Gruyere, ¼ cup of the parmesan, salt, pepper, thyme, and nutmeg to the same skillet. Bring to a simmer, stirring constantly, until cheese melts and a thick sauce forms, about 3 minutes. Pour the sauce over Brussels sprout mixture and toss to coat.
Transfer the Brussels sprouts mixture to the prepared baking dish. Bake until the Brussels sprouts are tender, about 20 minutes.
In a small bowl, combine the panko with the remaining ¼ cup of parmesan and remaining 3 tablespoons of olive oil.
Remove the Brussels sprouts from the oven. Evenly sprinkle with the panko mixture, then bake until the topping is golden brown, 5 to 6 minutes more.
Serve family-style.