- Serves: 4-6 servings
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- 1 1/2 lb. Fresh Brussels Sprouts, trimmed & halved lengthwise
- 2 Large Shallots, peeled & quartered lengthwise
- 2 Garlic Cloves, peeled & thinly sliced
- Salt & Black Pepper
- 1 1/2 c. Panko Bread Crumb OR Coarse Bread Crumbs
- 3/4 c. Heavy Cream
- 1 c. Gruyere Cheese, grated
- 5 tbsp. Olive Oil
Preheat the oven to 425 degrees. Combine Brussels sprouts, shallots, garlic, and 2 tablespoons of olive oil in a 9x13 inch baking dish. Season with salt and pepper, then roast for 12 to 15 minutes or until sprouts are bright green and al dente, stirring occasionally.
While veggies roast, combine remaining olive oil and bread crumbs in a small bowl; set aside until needed. When veggies are roasted, remove from oven and pour cream evenly over top of veggies, then spread with an even layer of Gruyere. Return to oven for an additional 12 to 15 minutes or until sprouts are browned and cream is reduced by half.
To finish, remove gratin from oven and spread prepared bread crumbs evenly over top. Return to oven for a final 5 to 8 minutes or until gratin is golden and crusty. Allow gratin to rest for 3 minutes before serving.