Brussels Sprout Gratin
Brussels Sprout Gratin might be a good recipe to expand your side dish repertoire. One portion of this dish contains around 9g of protein, 23g of fat, and a total of 289 calories. This recipe serves 6. For $1.09 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires brussels sprouts, thyme leaves, panko breadcrumbs, and kosher salt. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Brussels Sprout Gratin, Brussels Sprout Gratin, and Brussels Sprout Gratin.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
1 pounds brussels sprouts, cleaned and trimmed
1 tablespoon all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley
1 clove garlic, peeled and minced
1 cup heavy cream
Kosher salt and freshly cracked black pepper
1 to 2 tablespoons extra-virgin olive oil
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
3/4 cups grated sharp Cheddar
1 teaspoon picked fresh thyme leaves
Equipment:
oven
mandoline
knife
bowl
baking pan
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 350 degrees F. Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture. Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline.
4. Add to a bowl.
5. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine.
6. Add the mixture to an 8- by 8-inch baking dish, packing it in.
7. Pour over the heavy cream.
8. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
9. Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes.
10. Garnish with the parsley and serve.
Nutrition Information:
covered percent of daily need
