I don’t care how much you hate brussels sprouts.
I don’t care if you cringe with repulsion at the mention of the leafy little spheres.
You WILL love this gratin. Period. End of story.
Now, I have no beef with brussels sprouts. In fact, I was one of those kids who liked them. But that doesn’t make me biased because I know why people don’t like them. They have a distinct flavor that doesn’t always vibe with people (not to mention some people just don’t like vegetables). However, the sprouts in this gratin are not merely disguised like in some dishes. On the contrary, they are completely transformed, morphed into something better. In fact, don’t even tell a sprout hater that they’re eating brussel sprouts. They’ll never know, sprout’s honor (Get it? Like scout’s honor!).
So what makes this gratin so great? Well, for one, it has melty, delicious white cheddar cheese and a crispy, golden brown bread crumb topping. Yum! I don’t care if we’re talking brussels sprouts or sneakers; anything will be amazing with those components. It has a nice creamy texture that’s not too rich.
Another thing I love about this gratin is its simplicity. The ingredient list is sweet and simple, yet it yields such heavenly results. It’s so tasty that people will think you slaved over it. They’ll think you used fancy-shmancy ingredients like imported cheese or unicorn milk. But in reality, you used basic ingredients and spent little time preparing it.
This gratin is just so good. You look at the recipe and you think it’ll be alright, but then you eat it and you’re just like, “HOLY BRUSSEL SPROUTS! IT’S LIKE PARADISE IN MY MOUTH.” No exaggeration. Forget whatever your opinion is on brussels sprouts and try this gratin. You’ll be in cheesy, creamy heaven.
A Few Tips Before You Get Cooking:
- I really, really love the white cheddar in this, but if you feel like getting fancy, gruyere would be delicious too.
- Use fresh sprouts if you can.
- This is a great way to get your kids to eat brussel sprouts!
Brussel Sprout Gratin
Adapted from Food Network
- 3 tablespoons unsalted butter, divided & cut into pieces (plus more for the pan)
- Kosher salt
- 1 pound brussels sprouts,outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper
- 3/4 cup heavy cream
- 3/4 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15-20 minutes.