Brussels Sprout Gratin
This vegetarian dish is not only delicious but also low in carbs and is gluten-free if you use gluten-free corn flakes. It's ideal for a big banquet.
Ingredients
- 2 pints brussels sprouts trimmed, about 1 1/2 pounds
- 3 tbsp salted butter
- 2 cups heavy cream (36-38%)
- 5 oz Gruyere
- 5 oz Parmesan cheese grated
- salt
Instructions
- Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
- Melt the butter in a saucepan over medium heat. Stir in the cream and continue to cook, whisking frequently, until the cream and butter thicken, about 2 to 3 minutes. Season the sauce heavily with salt and pepper.
- Slice the Brussels sprouts in half lengthwise through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the grated Parmesan cheese and crumbled corn flakes evenly over the top.
- Bake in the center of a preheated oven at 400 F (205 C) for 10 to 15 minutes until the top is golden and bubbling.
Notes
Looking for a variation on that all too common brussel sprouts and bacon recipe? Why not convert the Brussels sprouts into a creamy gratin?
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