Brussels Sprouts au Gratin

I finally feel like I can start thinking about Thanksgiving. Just in the nick of time too.  Nine more days to solidify the menu and go grocery shopping. 


I always loved Thanksgiving the most.  It is my favorite holiday which is strange since once upon a time I didn't like anything at the dinner table besides the sweet potato casserole and dinner rolls.  My taste buds have expanded since I was little.  I now sample the stuffing, turkey, and cranberry sauce.  I pass on the green bean casserole. Always have and probably always will.  Because of this I always ask for another green side.  Typically we have roasted asparagus.

This year I played around with other options and was inspired but the au gratin Brussels sprouts I had the other night with out.  They were roasted with so much cheese. It was delicious but almost too much.  I did a little research online and found a much simpler recipe. I swapped out milk for the cream and skipped the bread crumbs and butter on top.  


The Brussels sprouts are so tender and flavorful.  Each bite is cheese and has just a little kick from the red pepper flakes. This is simple and fast to put together. Just a great addition to the Thanksgiving feast.

Brussels Sprouts au Gratin

by Emily Morris

Prep Time: 15 minutes

Cook Time: 20 minutes

Keywords: bake side brussels sprouts cheese Thanksgiving

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Ingredients (serves 4)

• 2 tablespoons unsalted butter, melted
• Kosher salt
• 1 pound Brussels sprouts,outer leaves and stems removed, sliced in half
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup milk
• 1/2 cup grated white cheddar cheese

Instructions

Preheat the oven to 400 degrees F and place melted butter in the bottom of a 2-quart baking dish.

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.

Drain the Brussels sprouts. Toss with the red pepper flakes, and salt and pepper to taste. Transfer to the prepared baking dish and then spread out evenly. Pour the milk on top. Even sprinkle all of the Brussels sprouts with a layer of cheese.

Bake the gratin until bubbly and golden brown, about 15 minutes.

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