Creamy Brussels Sprout Gratin

Creamy Brussels Sprout Gratin
Photo by Scott Phillips


  • 3 Tbs. unsalted butter, melted
  • 1-¼ cups heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
  • 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
  • ¾ oz. (¼ cup) finely grated Gruyère

Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9x13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4 tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roa...

View full recipe at Fine Cooking


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