Well, here they are again . . . Brussels Sprouts! This time they are prepared as a gratin. One of the easiest recipes I have tried in a while — chop up some cooked sprouts, season, add some cream, top with cheese and then bread crumbs and butter. Make sure to cook until the cream thickens so that your dish has some cohesiveness. This would be lovely prepared in ramekins for individual servings.
BRUSSELS SPROUTS GRATIN (Serves 6)
- 2 tablespoons unsalted butter, cut into pieces, plus more for the dish
- Kosher salt
- 1 pound Brussels sprouts,outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup grated cheddar cheese
- 1/2 cup breadcrumbs
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 – 20 minutes.