Brussels Sprout Gratin
Husband is a huge fan of Brussel sprouts* as am I and at the Farmer's market this Saturday I couldn't resist buying them still on the stalk. What I found sad were the people coming up to me and asking what they were. When I told one woman that they were Brussel sprouts she said, 'Oh, you mean those things that come in a package at the grocery store.' with a full dead pan expression on her face.
People are too far removed from their food sources. Sad. Anyway, this recipe was one I adapted from a Fine Cooking article. It is rather close to the Creamed Horseradish Leeks that I make and I will put that recipe up as well.
Brussel Sprouts Gratin
1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
3 TBS unsalted butter, melted
kosher or sea salt and fresh pepper
1/2 cup panko breadcrumbs
1/4 cup grated gruyere or emmentaler
3/4 cup heavy cream
1/4 - 1/2 tsp. horseradish
Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 - 25 minutes. You want them to be browned a bit and tender when pierced with a knife.
Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.
Mix the horseradish in with the cream.
When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 - 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.
Place under broiler until crust is browned and cheese melted, about 5 minutes.
*I found the sprouts spelled both ways (Brussels Sprouts, Brussel Sprouts) and I'm not sure if both are correct or if one has a more common usage so to mix it up, I've used both.