Brussel Sprout Casserole

Brussel Sprout Casserole
Brussel Sprout Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    pound Brussels Sprouts

  • 2

    large shallots

  • 4

    tbs unsalted butter

  • Kosher salt

  • 1 1/4

    cup heavy cream

  • 1 1/4

    cup fresh grated gurye cheese

  • 1/4

    tsp fresh grated nutmeg

  • 1/8

    tsp cayenne

  • 3/4

    cup panko

  • 1/2

    cup grated parmesan

  • 2

    tsp finely chopped fresh rosemary

Directions

Pre heat oven to 375. In food processor with slicing attachment slice sprouts and shallots Melt butter in an oven safe skillet until browned … remove one tablespoon for use later Put sliced sprouts and shallots in. Add two tsp of kosher salt and 1 tsp of pepper and cook all until slightly browned and remove from heat In a separate sauce pan heat cream, gurye, nutmeg , cayenne and salt and pepper to taste. Wisk until cheese is melted but do not boil Pour into skillet with spout mixture and mix. Separately, mix panko, parmesan, the reserved butter and rosemary. Top the spout mixture with this and put all in the oven until browned on top (10-15 minutes).

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