FOOD NETWORK BRUSSEL SPROUTS GRATIN RECIPES

Name: Brussels Sprouts Gratin (Food Network Magazine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 gratin, 6 serving(s)
Ingredients: 2 tablespoons unsalted butter, cut into pieces (plus more for the dish); kosher salt; 1 lb Brussels sprout, outer leaves and stems removed; 1 pinch red pepper flakes; fresh ground pepper; 1/2 cup heavy cream; 1/2 cup grated white cheddar cheese (I used Cracker Barrel Sharp Vermont); 1/2 cup breadcrumbs (I used Italian Seasoned breadcrumbs)

BRUSSELS SPROUTS GRATIN (FOOD NETWORK MAGAZINE) RECIPE ...

Brussels Sprouts Gratin (Food Network Magazine) Recipe ... image

From the LEARN TO LOVE IT section of the Food Network Magazine. They wrote, "If you think you can't stand Brussels sprouts, give this cheesy dish a try." Well, I like Brussels sprouts, but thought I'd give it a try anyway. Rich, creamy dish. I made exactly as the original recipe called for (which I have copied here), but in the future I wouldn't use quite so many breadcrumbs (the breading on top seemed a little thick and heavy). But delicious and pretty easy to make! (Recipe copied from FOOD NETWORK MAGAZINE, November 2010 Issue, Pg. 68)

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 1 gratin, 6 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter, cut into pieces (plus more for the dish)
kosher salt
1 lb Brussels sprout, outer leaves and stems removed
1 pinch red pepper flakes
fresh ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese (I used Cracker Barrel Sharp Vermont)
1/2 cup breadcrumbs (I used Italian Seasoned breadcrumbs)

Steps:

Preheat the oven to 400 degrees and butter 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 and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.

Nutrition Facts : Calories 209.7, FatContent 15.7, SaturatedFatContent 9.5, CholesterolContent 48.9, SodiumContent 158.2, CarbohydrateContent 12.6, FiberContent 2.4, SugarContent 2, ProteinContent 6.3

BRUSSELS SPROUTS GRATIN RECIPE - FOOD.COM

Brussels Sprouts Gratin Recipe - Food.com image

This is from a cooking magazine years ago. 1/2 my family love sprouts, the others don't. This casserole everyone likes. I add it to holiday dinners.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs Brussels sprouts
8 slices bacon, cut in 1/2-inch pieces
1 onion, thinly sliced
2/3 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup plain breadcrumbs
2 tablespoons grated parmesan cheese
2 tablespoons butter or 2 tablespoons margarine, diced

Steps:

Bring a large pot of salted water to a boil. Add brussels sprouts; cook until tender (about 5 minutes). Drain and rinse in cold water until cool. Cut sprouts in half and set aside.
In same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
In same pot, add onion and cook until softened; 3 to 4 minutes.
Meanwhile, preheat oven to 350. Stir reserved sprouts and bacon to the onion in the pot. Stir to mix and transfer to a 1 1/2 quart casserole dish.
In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprout mixture.
Mix bread crumbs with parmesan cheese and sprinkle over the sprouts. Dot with butter.
Bake until lightly browned; about 30 minutes.

Nutrition Facts : Calories 356.2, FatContent 28.8, SaturatedFatContent 13.6, CholesterolContent 68.4, SodiumContent 695.7, CarbohydrateContent 17.6, FiberContent 3.7, SugarContent 3.4, ProteinContent 9

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