BRUSSELS SPROUTS GRATIN
Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).
Provided by SharleneW
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
- Add the flour and continue stirring for 2 minutes.
- Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
- Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
- Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Nutrition Facts : Calories 529.7, Fat 39, SaturatedFat 23.7, Cholesterol 128.6, Sodium 748.8, Carbohydrate 23, Fiber 4.4, Sugar 3.6, Protein 17
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RAWFI FREE FIRE
[email protected]I've never been a fan of Brussels sprouts, but this recipe changed my mind. The sprouts were roasted to perfection and the cheese sauce was rich and creamy. I will definitely be making this again.
Andrew Raphaelite
[email protected]This recipe is a great way to use up leftover Brussels sprouts. The gratin is easy to make and very flavorful. I would definitely recommend it.
shamsudeen abdulrazak
[email protected]I made this gratin for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
SIYABONGA MAHLANGU
[email protected]The Brussels sprouts gratin was easy to make and very tasty. The sprouts were tender and the cheese sauce was creamy and flavorful. I would definitely make this again.
Courtney t
[email protected]Brussels sprouts gratin was a delightful surprise! The sprouts were roasted to perfection and the cheese sauce was rich and creamy. I will definitely be making this again.
Nikola Krneta
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit. Thanks for sharing!
Jake Livingstone
[email protected]I've made this gratin several times now and it's always a crowd-pleaser. It's a great way to get my kids to eat their vegetables.
Hatim Ismail Musa
[email protected]Delicious! I made this for a potluck and it was a huge hit. Everyone loved the combination of flavors and textures.
Khalib Marion
[email protected]Followed the recipe exactly and it turned out great! The sprouts were tender and the sauce was creamy and cheesy. My kids even ate it, which is a miracle.
Excellent Eclips
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I think next time I'll use less cheese and more vegetables.
Syed ahsan Ali shah
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind! The gratin was so cheesy and flavorful, and the sprouts were roasted to perfection. Definitely recommend!
Waswa “Aaron” abdul
[email protected]Easy to follow recipe and turned out delicious! I used a combination of Gruyère and Parmesan cheeses, and added a bit of nutmeg to the sauce. Served it with roasted chicken and it was a perfect meal.
Nargis Kramat
[email protected]This Brussels sprouts gratin was a hit with my family! The sprouts were perfectly tender and flavorful, and the cheesy sauce was rich and creamy. I especially loved the crispy breadcrumb topping. Will definitely be making this again!