Genee Habansky December 14, 2017

Brussels Sprout Gratin

Catering Services Westport & Fairfield, CT

Oh my goodness do I love Brussels sprouts!  I love them sliced thinly and raw with Caesar dressing.  I love them roasted with pickled cherries.  I even love peeling off the leaves (which is a labor of love, worth it) and simply sautéing them with salt and pepper.  This recipe makes for an amazing side to a holiday meal.  It’s cheesy, savory, Brussels sprout goodness. 



2 pounds of Brussels sprouts halved 

2 shallots quartered 

3 cloves of garlic, sliced thin 

Olive oil 

1 tablespoon Salt 

1 1/2 cup bread crumbs, preferably panko 

1 cup heavy cream 

1 cup grated gruyere cheese 


Preheat the oven to 425. 

Toss the Brussels, shallot & garlic in large bowl with olive oil & salt.  Place on a sheet pan. 

Roast in the oven for about 12-15 minutes.  The sprouts should be bright green and still a little under done. 

In a 9 by 13 inch baking dish, add the Brussels along with cream and cheese.  Return to oven to roast for about 12 to 15 minutes until the cream is reduced by half and begins to brown. 

Sprinkle bread crumbs on top and return to oven for 5 minutes.  Bread crumbs will be browned when ready.