GRATIN OF BRUSSELS SPROUTS, GRUYERE, AND PROSCIUTTO
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Put the Bruussels sprouts and onion chunks into a large bowl, drizzle in a glug of olive oil, season with 1/2 teaspoon salt and many twists of pepper, and toss to distribute the oil.
- Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on.)
- Transfer the vegetables to a gratin or baking dish that's large enough to hold the sprouts in mostly a single layer. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
- Bake until the cream and cheese are bubbling, 15 to 20 minutes. Top with the bread crumbs (if using). Let cool for about 5 minutes. Serve hot.
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Farjana Jannat
[email protected]This was a delicious and easy recipe. I will definitely be making it again.
Alamin Designer
[email protected]I love Brussels sprouts and this gratin was a great way to enjoy them. The cheese and prosciutto added a lot of flavor and the gratin was very easy to make. I will definitely be making this again.
Sultana Parvin
[email protected]The gratin was easy to make and it turned out great! The Brussels sprouts were tender and the cheese was melted and bubbly. I served it with a side of roasted chicken and it was a delicious meal.
fahad 502
[email protected]The gratin was good, but I found it to be a bit too cheesy. I think I would use less cheese next time. Otherwise, it was a very flavorful and satisfying dish.
Allah Allahdad
[email protected]This is my new favorite way to cook Brussels sprouts! The gratin was so easy to make and it was absolutely delicious. The Brussels sprouts were roasted to perfection and the cheese was melted and gooey. I will definitely be making this again and agai
Leslie - Lee - Clack
[email protected]I followed the recipe exactly and the gratin turned out perfectly. The Brussels sprouts were crispy on the outside and tender on the inside, and the cheese was melted and bubbly. I served it with a side of roasted potatoes and it was a delicious meal
Jonathan Ekm
[email protected]This gratin was a hit with my family! The Brussels sprouts were perfectly tender and flavorful, and the Gruyère and prosciutto added a delicious richness. I will definitely be making this again.