Brussels sprouts have become such a cliché food for picky eaters to abhor that many of us don't even bother preparing them. Unfortnately, by doing so, we miss out on all the delicious possibilities these little green goodies offer. If you still need convincing, there's always the no-fail method to making anything more palatable — throw them into a cheesy, creamy, crunchy casserole. All you need is brussels sprouts, heavy cream, breadcrumbs, gruyère cheese, butter and salt and pepper to taste.
Making irresistible Brussels sprouts gratin is as easy as placing the vegetable in your casserole dish, adding in your creamy cheese sauce, topping it off with more cheese, and baking until bubbling. Once Upon a Chef recommends baking the brussels sprouts first (for 30 minutes at 425°F), and then add the creamy mixture. So does Skinnytaste, although they recommend a slightly lower temperature, 4o0°F. The temperature will mostly depend on the oven you have. Williams-Sonoma, on the other hand, instructs to slightly boil the brussels sprouts before throwing them in the oven, preheated to 375°F for 35 minutes. The advantage of this last recipe is that it allows you to cook the brussels sprouts along with the creamy mixture at the same time.
Advertisement
To up the ante even more, there are a few paths you can take, depending on your taste and creativity. Once Upon a Chef cleverly employs the use of breadcrumbs in her Gruyère topping for added crunch and simplifies the sauce so that even the most amateur chef can follow along. Williams-Sonoma, on the other hand, recommends adding caramelized shallots to the casserole for an extra layer of complexity. Gina Homolka of Skinnytaste offers yet another take on this dish with slightly less guilt than the others — though it definitely does not taste that way.
Advertisement
With this recipe, you won't even have to trick your family into eating Brussels sprouts; they'll be begging to snag a second helping! Don't forget to SHARE this yummy idea!