BRUSSELS SPROUTS GRATIN
Since Brussels sprouts are considered by some a traditional Thanksgiving side dish, I decided to give this one I saw on prepared on Cookworks (FoodTV). Even though it is a pretty rich side dish, everyone loved the flavor of the sauce (besides it is a feast day!).
Provided by SharleneW
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
- Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
- Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
- Add the flour and continue stirring for 2 minutes.
- Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
- Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
- Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.
Nutrition Facts : Calories 529.7, Fat 39, SaturatedFat 23.7, Cholesterol 128.6, Sodium 748.8, Carbohydrate 23, Fiber 4.4, Sugar 3.6, Protein 17
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Faizulhassan877 Dogar
[email protected]I will definitely be making this again.
X Magazine
[email protected]This is a delicious and easy side dish.
Mohamed Salah
[email protected]This gratin is a great way to sneak some vegetables into your kids' diet.
nagito komaeda
[email protected]I love that this gratin can be made ahead of time. It's perfect for busy weeknights.
Helen Govender
[email protected]This gratin is a great way to use up leftover Brussels sprouts. It's also a great side dish for any holiday meal.
poop but
[email protected]I've made this gratin several times and it's always a hit. It's a great way to get my kids to eat their vegetables.
Cyril Katapu
[email protected]This is my new favorite Brussels sprouts recipe. It's so easy to make and it's always a crowd-pleaser.
Sane Shange
[email protected]I made this gratin for a dinner party and it was a huge hit. Everyone loved it.
Hely Mahesh
[email protected]I followed the recipe exactly and my gratin turned out perfectly. It was cheesy, creamy, and delicious.
Lamber Katel
[email protected]This gratin was a waste of time and money. The sprouts were tough and the cheese sauce was watery.
Solaiman Islam
[email protected]I found this dish to be bland and uninspired. The sprouts were overcooked and the cheese sauce was lacking in flavor.
Teagyn Burggraff
[email protected]This gratin was a bit too cheesy for my taste, but otherwise it was very good. The sprouts were tender and flavorful.
Tool Davidson
[email protected]I love Brussels sprouts and this gratin is a great way to enjoy them. The sprouts were cooked perfectly and the cheese sauce was delicious.
XML Nazim
[email protected]This dish was easy to make and very tasty. The sprouts were tender and the cheese sauce was creamy and flavorful.
UniverseCatOsu
[email protected]I wasn't sure how I would like Brussels sprouts gratin, but I was pleasantly surprised. The sprouts were tender and flavorful, and the cheese sauce was rich and creamy. I will definitely be making this again.
Maryam Halai
[email protected]This gratin was delicious! The sprouts were perfectly cooked and the cheese sauce was very flavorful. I will definitely be making this again.
Rosie Brown
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it. I especially liked the crispy breadcrumb topping.
Habagusenga Jean cloude
[email protected]This Brussels sprouts gratin was a hit with my family! The sprouts were perfectly tender and flavorful, and the cheese sauce was rich and creamy. I will definitely be making this again.