Skillet Brussels Sprouts Au Gratin
Vegetarian- 1 lb Brussels sprouts
- 1 cup heavy cream
- 1 tbsp Reese Prepared Horseradish
- 1 cup freshly grated Parmesan cheese, divided
- ½ tsp Italian seasoning
- ½ cup Panko breadcrumbs
- 2 tbsp butter, melted
- Salt and pepper, to taste
The French really know how to make a dish. This Brussels Sprouts Au Gratin is a twist on a classic comfort dish. Au Gratin translates to “baked with breading and cheese,” and this dish does not disappoint.
1. Preheat oven to 375°F.
2. In a large pot, bring water to boil.
3. Cut off stems and end of Brussels Sprouts cut into halves.
4. Add Brussels Sprouts to water. Cook 7 minutes or until soft. Drain and rinse in cold water.
5. Coarsely chop Brussels Sprouts.
6. Place Brussels Sprouts in a buttered 8″ x 8″ baking dish.
7. In a small bowl, mix together heavy cream, horseradish, ½ cup Parmesan, Italian seasoning, and salt and pepper to taste.
8. Coat mixture over the Brussels Sprouts evenly.
9. In a separate small bowl, combine breadcrumbs, ½ cup Parmesan and butter. Stir until moist.
10. Crumble breadcrumbs mixture over the Brussels Sprouts until evenly coated.
11. Bake for 15–20 minutes or until the top is bubbly.