Brussels Sprout Gratin

Name: Brussels Sprout Gratin
Yield: Serves 6 to 8
Ingredients: 2 1/2 pounds, Brussels sprouts, trimmed and halved through stem; 1 tablespoon, vegetable oil; , Salt and pepper; 3 tablespoons, unsalted butter; 1/4 cup, panko bread crumbs; 1 , shallot, minced; 1 , garlic clove, minced; 1 tablespoon, all-purpose flour; 1 1/4 cups, heavy cream; 3/4 cup, chicken broth; 2 ounces, Gruyère cheese, shredded (1/2 cup); 1 ounce, Parmesan cheese, grated (1/2 cup); Pinch, ground nutmeg; Pinch, cayenne pepper

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Appears in Cook's Country October/November 2015, Cook's Country TV

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Brussels sprouts can send some folks running for the exit. We wanted our take to win over even the harshest skeptics.

SERVES6 to 8

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WHY THIS RECIPE WORKS

In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combinat...

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