Brussels Sprouts au Gratin

Updated, Jan 6, 2021

The original photo for this delicious treatment of Brussels sprouts was really quite terrible, so I took the opportunity to re-do it when we finished up the last of this years' harvest of Brussels sprouts. It's just as good as I remember! (I've also made a few minor changes to the recipe.)

In spite of requiring a pot in addition to the baking pan, this is a simple and straightforward way to serve Brussels sprouts, and definitely worthy of a special occasion.

6 servings - maybe  

50 minutes - 30 minutes prep time  

 

 

2/3 cup fine fresh bread crumbs 

1 tablespoon unsalted butter

1/3 cup finely grated Parmesan cheese

500 grams (1 pound) Brussels sprouts 

1 1/2 cups chicken OR vegetable stock 

2 tablespoons unsalted butter 

3 tablespoons flour 

salt & pepper to taste 

1/2 cup light (5% or 10%) cream

 

Preheat the oven to 400°F. 

 

Prepare the bread crumbs, by grating stalish bread, and grate the Parmesan cheese finely. Rub the tablespoon of butter into the crumbs, and mix in the Parmesan. Set aside. 

 

Wash and trim the Brussels sprouts, and cut them in rough slices. Put the stock in a large pot, and bring it to a boil. Add the Brussels sprouts and cook until just bright green, about 4 minutes. Stir once in the middle. 

 

Meanwhile, rub the remaining butter, flour, salt, and pepper together. When the sprouts have finished their parboiling, stir the glob of butter and flour into the pot, and mix thoroughly to distribute it throughout. Add the cream, and continue to stir until the mixture thickens and coats the Brussels sprouts. 

 

Turn the mixture out into a medium-sized shallow casserole dish and spread it out evenly. Sprinkle the crumb mixture over the top. 

 

Bake for 20 to 25 minutes, until nicely browned and bubbly. Oh man. 

 

 

 

 

Last year at this time I made Beans & Kale with Tomatoes.