Cheesy Brussels Sprouts Gratin

By Taraespo

Ingredients

• Crumb Topping:
• 2 Pounds Brussels Sprouts, Trimmed & Halved Lengthwise
• Salt to Taste
• 1 1/3 Cups Heavy Cream
• 1/2 Cup Grated Parmesan Cheese
• 1 Cup Grated Asiago Cheese
• 1 Tablespoon Grated lemon Zest
• 1/2 Teaspoon Cracked Black Pepper
• Pinch Red Pepper Flakes (Optional)
• 3 Cups Homemade Breadcrumbs
• 1/2 Cup Grated Parmesan Cheese
• 4 Tablespoons Melted Butter
• Salt & Pepper To Taste
• 3 Tablespoons Finely Chopped Fresh Parsley

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat, then add the sprouts and cook just until tender, about 7 minutes.
Drain well and dump into to a large bowl and cool 10 minutes.
Preheat oven to 375 degrees F.
Lightly grease a 12-inch ovenproof casserole dish with butter.
Add the cream, Parmesan and Asiago cheese, lemon zest, black pepper and pepper flakes to the sprouts and toss to coat well.
Dump the sprout mixture into the prepared casserole dish.
In another small bowl, add the topping ingredients and mix well.
Sprinkle the topping ingredients evenly over the sprouts, then bake for about 30 to 35 minutes or until the crumb topping is golden brown and the sprout mixture is bubbling.
Let sit at room temperature for 10 minutes before serving