Skillet Brussels Sprouts Au Gratin
VegetarianPreparation Time: 10 min
Cooking Time: 27 min
Serves 4
INGREDIENTS
- 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
DESCRIPTION
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.
DIRECTIONS
1. Preheat oven to 375 degrees.
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.
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.