Brussels Sprouts Gratin

It’s Friday and I don’t know about you, but I’m exhausted. This week has been a doozie, but I’ve got the perfect comforting fall recipe for you. My Brussels Sprouts Gratin is creamy, warm, and rich. Brussels sprouts are halved, then seared in butter for a nice crisp and caramelized texture. Heavy cream is added to the pan of Brussels sprouts with a bit of freshly grated nutmeg. Once the cream is reduced and thickened, the mixture is transferred into a single serving gratin dish, topped with cheese, and baked off in the oven. The cheese is Gruyére, a semi-hard cow’s milk cheese from Switzerland that’s sweet, nutty, and pungent. It melts beautifully, lending complexity and depth the the creamy gratin. Though the instructions are for a single serving, the recipe is easily doubled, tripled, or even quadrupled. Just increase the quantities, sauté all the Brussels sprouts together in a pan, then split them up amongst individual gratin dishes and bake them off in the oven. I like the idea of Brussels Sprouts Gratin for one. It’s something special that can be thrown together in minutes when you’re just too tired to cook and no one’s going to do it for you. Whether you’re cooking for one or for a group, I hope you have a wonderful weekend!

Brussels Sprouts Gratin

Brussels Sprouts Gratin

serves 1

Ingredients

8 Brussels sprouts, stem end trimmed, sprout halved vertically
1 tablespoon unsalted butter
1 clove garlic, thinly sliced
Salt
½ cup heavy cream
Freshly ground pepper
Freshly grated nutmeg
½ ounce grated Gruyere

Preheat the oven to 350 degrees Fahrenheit.

Heat butter in a skillet over medium heat. Once melted, toss in garlic and cook until fragrant, about 1 minute. Place the Brussels sprouts cut side down into the butter. Cook for 2-3 minutes, until seared golden underneath. Keep an eye on the heat, lowering it so as not to burn the garlic. Turn the Brussels sprouts over, sprinkle with a bit of salt, and cook for a few seconds. Pour over the heavy cream and stir the Brussels sprouts. Add a few grinds of pepper and a pinch of freshly grated nutmeg. Turn the heat down to low and cook the mixture for about 3-4 minutes, until cream has thickened and Brussels sprouts are fork tender.

Pour the mixture from the skillet into an oven-safe, single serving dish. Top the gratin with the grated Gruyere cheese. Bake at 350 degrees for about 5 minutes, until bubbly. Turn on the broiler and place the gratin close to the heat for a few seconds to brown the top. Serve immediately, piping hot and bubbling.

Brussels Sprouts Gratin