Brussels SproutsGratin
Ingredients(8)
- 1½ tablespoons
butter, plus more for greasing gratin dish
- ¼ cup
Parmesan cheese, plus more for coating the gratin dish
- 1½ pounds
Brussels sprouts, trimmed and halved
- 2 tablespoons
olive oil
- 1½ tablespoons
all-purpose flour
- 1½ cups
half-and-half
- 1 seasoning packet or 3 tbsp of shaker seasoning
- ¼ cup
panko crumbs or other breadcrumbs
For safe meat preparation, reference the USDA website.
Steps(4)
- 1
Preheat the oven to 450°F. Butter a 2-quart gratin dish and coat the sides with Parmesan cheese.
- 2
Place Brussels sprouts on a rimmed baking sheet, toss with olive oil, and roast until just tender, about 15 minutes. Let cool slightly and coarsely chop, leaving plenty of large chunks.
- 3
Meanwhile, melt the 1½ tablespoons butter in a medium saucepan, then whisk in flour; cook for 1 minute. Stir in the half-and-half and cook until thickened slightly, about 1 minute. Add the seasoning mix and Brussels sprouts and transfer mixture to the prepared gratin dish.
- 4
Sprinkle with breadcrumbs and the ¼ cup Parmesan cheese and bake until browned and crisp on top, about 25 minutes. Let rest for at least 10 to 15 minutes before serving.
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