If you are looking to shake up your Thanksgiving table with a new side dish (move over green-bean casserole), give this a try!
Brussels Sprouts Gratin is a perfect Thanksgiving side dish, but is also easy enough to whip on a random Wednesday. Better yet, make it ahead and just pop it in the oven when you want it. This recipe is super flexible, and very forgiving. I found the original recipe HERE, but of course that's not exactly how I made it.
Watch Me Make It
My Recipe
Ingredients
3-4 TBSP Olive Oil
1 onion, finely diced
3 cloves of garlic, minced
10-14 brussels sprouts, quartered
1 cup half & half
1/2 cup grated Gruyere cheese
1/4 cup + 1 TBSP grated parmesan cheese
1 tsp salt
several grinds of black pepper
1 sprig of fresh thyme
pinch of red pepper flakes
1 tsp garlic powder
1 cup whole wheat panko
Instructions
In a large cast iron skillet, add half of the oil and the diced onion. Stir and cook until tender.
Add garlic, thyme, salt and pepper. Stir around being careful not to burn the garlic.
Add in brussels sprouts and sauté until they just beginning to become tender.
Add the grated cheeses and just enough half & half until the mixture is creamy. Stir until combined and heated through.
Place in the oven at 425F for 15-20 minutes while making the panko mixture.
In a small bowl, add panko, 1 TSBP parmesan, a little salt and pepper, garlic powder, red pepper flakes and enough oil to moisten the mixture.
Remove the sprouts from the oven, add the topping evenly over the top and place it back in the oven for 5-7 minutes, until top is crispy, but not burned.
Variations
Instead of onion, use leeks, scallions or shallots.
Change the texture - try shredding the sprouts, or leave the whole, or halve them.
I prefer half & half, but you could also use heavy cream for a richer dish, or lighten it up by using whole milk.
Change the cheese. Try gouda, swiss, mozzarella or even cheddar.
Don't like heat? Skip the red pepper flakes. Or, if you are a fan, add more!
Add more flavor by roasting the sprouts before adding them to the skillet.
Aren't sure your family will eat Brussels Sprouts? Use a mixture of broccoli and cauliflower instead.
Don't have a cast iron skillet, use any oven safe skillet. Don't have an oven safe skillet? Transfer to a baking dish before placing in the oven.
Use Gluten-Free panko for a GF version.
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