Brussels Sprouts Gratin

Brussels Sprouts Gratin

from themodernproper.com

This decadent Brussels sprouts gratin boasts loads of cream and garlic, plus it gets a super dose of cheesiness from both Parmesan and Gruyère cheeses.

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

Directions

  1. 1

    Preheat the oven to 425°F

  2. 2

    Grease a 9x13 baking dish with cooking spray or butter, set aside.In a large skillet, heat 2 tablespoons olive oil over medium heat

  3. 3

    Add the leeks to the pan and cook for 4 minutes

  4. 4

    Add the garlic and cook for 1 minute longer.Transfer the leek mixture into a large bowl along with the shredded brussels, toss to combine.Using the same skillet, add the cream, Gruyere, 1/4 cup parmesan, salt, pepper, thyme and nutmeg

  5. 5

    Bring to a simmer stirring continuously until cheese melts and a thick sauce is achieved, about 3 minutes.Pour the sauce over sprouts and leeks and toss to coat.Transfer the sprouts mixture into the prepared 9x13 baking dish

  6. 6

    Place it in the oven on the center rack for 20 minutes.In a small bowl, combine the panko with remaining 1/4 cup parmesan and remaining 3 tablespoons of oil.Scatter bread crumb mixture over sprouts and return to oven until golden brown, 5 to 8 minutes.