Au Gratin Good Time

Brussels Sprouts Gratin

why hello there

When they’re in season, brussels sprouts find their way onto my plate at least once a week. And while I’m HUGE fan of roasting and sautéing those little beauties, that can get boring.

But if you’re looking for a good time, go ahead and add some cheese. Cheese tends to make everything better, right? And brussels sprouts are no exception.

Most grocery stores have pre-bagged brussels sprouts but if they’re available on the stalk, go for that. It might fit a little awkward in your fridge but they’ll taste fresher and last longer.

Brussels Sprouts Gratin
1 lb of brussels sprouts, ends trimmed
Pinch of red pepper flakes
Salt & pepper
½ cup of light cream
3/4 cup of shredded white cheddar cheese
½ cup of breadcrumbs
Cooking spray
1 tablespoon of unsalted butter

Heat your oven to 400º.

Bring a large pot of salted water to a boil. Add the brussels sprouts and cook for 8 to 10 minutes, until tender. Drain and then roughly chop.

Lightly grease a 9×7 baking dish with cooking spray and then add the chopped brussels sprouts. Add the red pepper flakes, season to taste with salt and pepper, and stir to combine. Pour the cream over the top and sprinkle with the cheese and breadcrumbs. Then place dabs of butter around the dish. Bake for 15 minutes, or until golden and bubbling. Let cool slightly and then eat.

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3 Comments on “Au Gratin Good Time”

  1. Conor Bofin says:

    Great idea to improve those little cabbages.

    • egg me on says:

      Thanks Conor. They’re great on their own, but cheese really does make everything better. If you’re into that sort of thing.

  2. Caroline says:

    I couldn’t agree more–cheese does make everything better!! These Brussels sprouts sound incredible. nom nom


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