Creamy Brussels Sprouts Au Gratin
Comfort food at its best! This is a great holiday side dish, yet hearty enough to use as a main dish.
Ingredients
- 1 pound Brussels srouts trimmed
- 1 cup heavy whipping cream
- 1 cup shredded parmesan cheese divided use
- 1/2 cup Panko bread crumbs
- 1 tbsp extra virgin olive oil
- 1 pinch nutmeg
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F
- Fill a medium size sauce pan half full with water and bring to a boil on the stove.
- Add whole Brussels sprouts to the water and boil for 3-4 minutes until just beginning to tender. Drain.
- To the bowl of a food processor, add the drained Brussels sprouts and season with salt, pepper, and a pinch of nutmeg. Pulse the food processor 3 to 5 times to coarsely shred the sprouts.
- Move the sprouts to a 2 quart baking dish and pour the cream over the top.
- Add 1/2 cup of the Parmesan cheese and mix with a spoon.
- Place the other 1/2 cup of Parmesan cheese into a small bowl along with the bread crumbs. Add the olive oil and toss with a spoon to mix.
- Spread the bread crumb mixture over the top of the sprouts.
- Bake for 30 minutes until golden on top and bubbly. Serve warm.
Notes
Adapted from Crossroads Community Farm recipe archive
