brussels sprouts au gratin
I have never made Brussels sprouts in a casserole before. All the recipes I've seen usually include bacon, but I have wanted one without meat. And here it is! Recipe & photo: Food Network Magazine 12-12-14
yield
4 to 6
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For brussels sprouts au gratin
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1 lbbrussels sprouts, trimmed
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3/4 cgrated sharp cheddar cheese
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1 Tbspall purpose flour
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1 clovegarlic, minced
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salt and pepper
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1 cheavy cream
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1/2 cpanko breadcrumbs
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1/4 cgrated parmesan cheese
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1 to 2 Tbspolive oil, extra virgin
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1 Tbspchopped fresh parsley
How To Make brussels sprouts au gratin
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1Slice the Brussels sprouts crosswise into 1/8-inch-thick slices. In a large bowl, combine the Brussels sprouts, cheddar, flour, and garlic; season with salt and pepper and toss to combine.
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2Transfer the mixture into an 8-in-square baking dish. Pour the heavy cream evenly on top.
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3In a small bowl, combine the panko, parmesan, and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, in a preheated 350º oven about 25 to 30 minutes, or until the Brussels sprouts are tender, the sauce is bubbling and the top is golden brown. Garnish with parsley.
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