SCREAMING HEADS: BRUSSELS SPROUTS GRATIN
Provided by Food Network Kitchen
Categories side-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- 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. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
- Preheat oven to 350 degrees F.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mirfan Mrehan
[email protected]This was my first time making Brussels sprouts gratin and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.
Qaisar Bhai
[email protected]I've made this dish several times now and it's always a hit! The sprouts are roasted to perfection and the sauce is rich and creamy. I like to add a bit of chopped bacon or pancetta for extra flavor.
Hamza Sharif
[email protected]This dish was delicious! The sprouts were tender and flavorful, and the sauce was creamy and cheesy. I loved the addition of the crispy breadcrumbs on top. It added a nice textural contrast.
Asmatullah Hamdard
[email protected]I'm not a huge fan of Brussels sprouts, but I actually really enjoyed this dish. The sprouts were roasted until they were nice and caramelized, and the sauce was creamy and cheesy. I would definitely make this again.
Sasha Mackline
[email protected]This was a really easy recipe to follow and the dish turned out great! The sprouts were perfectly roasted and the sauce was creamy and flavorful. I would definitely recommend this recipe to anyone looking for a delicious and easy side dish.
Kathi Hall
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. The sprouts were tender and flavorful, and the sauce was creamy and cheesy. I will definitely be making this again.
MD Farid prodhan
[email protected]This dish was a bit too rich for my taste, but I think that's just a personal preference. The sprouts were cooked well and the sauce was creamy, but it was just a bit too heavy for me.
William Higgins
[email protected]I love Brussels sprouts and this gratin is one of my favorite ways to eat them. The sprouts are roasted until they're tender and slightly caramelized, and the sauce is creamy and cheesy. It's a perfect side dish for a holiday meal or a weeknight dinn
Tiktok Fan
[email protected]This was my first time making Brussels sprouts gratin and it turned out great! The recipe was easy to follow and the dish was delicious. I'll definitely be making it again.
Eza Khan
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The sprouts are roasted to perfection and the sauce is rich and creamy. I like to add a bit of chopped bacon or pancetta for extra flavor.
Jerusa Litunya
[email protected]This Brussels sprouts gratin was a hit! The sprouts were tender and flavorful, and the sauce was creamy and cheesy. I loved the addition of the crispy breadcrumbs on top. It added a nice textural contrast.