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a bubbling Brussels sprout gratin with golden cheesy breadcrumb topping, in a wide horizontal shot in a ceramic baking dish on a holiday table, warm inviting light, shallow depth of field, landscape orientation

Brussels Sprout Gratin with Gruyère

Brussels sprouts baked in a creamy Gruyere sauce until they are golden brown.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lb Brussels sprouts halved
  • 1 cup heavy cream
  • 1 cup grated Gruyère
  • 2 cloves garlic minced
  • 1/4 cup breadcrumbs
  • 2 tbsp butter
  • 1/2 tsp salt

Method
 

  1. Blanch the halved sprouts in boiling water for 3 minutes, then drain.
  2. Warm the cream with the garlic and salt, then stir in most of the Gruyère.
  3. Arrange the sprouts in a baking dish and pour the cheese cream over.
  4. Top with the remaining Gruyère, breadcrumbs, and dots of butter.
  5. Bake at 400F for 25-30 minutes until bubbling and golden on top.

Notes

Blanching first keeps the sprouts from going bitter or mushy.