BRUSSELS SPROUT GRATIN

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Brussels Sprout Gratin image

Provided by Guy Fieri

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 12

1 pounds brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar
1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350 degrees F.
  • Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
  • In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
  • Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

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