GRATIN OF BRUSSELS SPROUTS, GRUYERE, AND PROSCIUTTO

Gratin of Brussels Sprouts, Gruyere, and Prosciutto image

Number Of Ingredients 8

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1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
1 Medium onion, cut into small chunks (6-8 ounces)
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Kosher salt and freshly ground black pepper
2 ounces Prosciutto, chopped
1 cup heavy cream
1/4 pound Gruyere Cheese, grated
1/4 cup Dried bread crumbs

Steps:

Heat oven to 400 degrees.
Put the Bruussels sprouts and onion chunks into a large bowl, drizzle in a glug of olive oil, season with 1/2 teaspoon salt and many twists of pepper, and toss to distribute the oil.
Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on.)
Transfer the vegetables to a gratin or baking dish that's large enough to hold the sprouts in mostly a single layer. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
Bake until the cream and cheese are bubbling, 15 to 20 minutes. Top with the bread crumbs (if using). Let cool for about 5 minutes. Serve hot.