A delicious and comforting Brussels Sprouts Gratin with Blue Cheese, perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:6 servings 1x
Category:Side Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 cup shredded Gruyère cheese
1/2 cup crumbled blue cheese
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on a baking sheet and roast for 20-25 minutes, or until they are tender and slightly caramelized.
In a medium saucepan over medium heat, combine the heavy cream, garlic powder, and onion powder. Bring to a simmer, then remove from heat.
In a large baking dish, layer the roasted Brussels sprouts. Pour the cream mixture over the sprouts, then sprinkle with Gruyère cheese and blue cheese.
In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle this mixture evenly over the top of the cheese layer.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk.
Add cooked bacon or pancetta for an extra layer of flavor and crunch.