Brussels Sprouts Gratin II

By Maverick19

Ingredients

• 2 lbs brussels sprouts, stem ends trimmed and cut in half through the stem end
• 3 Tbsp unsalted butter, melted
• salt
• freshly ground black pepper
• 1 cup coarse fresh breadcrumbs, from about 3 slices white sandwich bread, crusts removed
• 1/4 cup finely grated gruyere
• 1 1/4 cup heavy cream

Preparation

Step 1

Heat the oven to 425 degrees

1. Put the brussels sprouts in a 9x13 inch baking dish and toss with 2 Tbsp of the melted butter, 3/4 tsp salt and 1/4 tsp pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
2. While the sprouts roast, place the breadcrumbs in a medium bowl. Pout the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 tsp salt. Mix in the Gruyere. Set aside.
3. When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle the 1/4 tsp salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.
4. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes.
Serve immediately.