Garlicky Brussels Sprouts Au Gratin (Print Version)
Cheesy, tender Brussels sprouts in garlicky cream sauce with parmesan, cheddar, and fontina - a perfect holiday table centerpiece.
# Ingredients:
01 -
450g brussels sprouts, cleaned, trimmed and halved
02 -
2 tablespoons butter
03 -
3 cloves garlic, minced
04 -
120ml heavy cream
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon black pepper
07 -
¼ teaspoon garlic powder
08 -
⅛ teaspoon nutmeg
→ Cheese Blend
09 -
50g parmesan cheese, freshly shredded
10 -
100g cheddar cheese, shredded
11 -
100g fontina cheese, shredded
# Steps:
01 -
Position a rack in the center of the oven and preheat to 190°C (375°F).
02 -
While the oven preheats, clean and trim the brussels sprouts. Combine the shredded fontina, cheddar and parmesan cheeses in one bowl and set aside.
03 -
Heat an oven-proof pan over medium heat with butter and garlic. Allow the garlic to infuse into the butter as it melts, but don't let it brown. You want it to soften and begin to simmer gently.
04 -
Once the garlic starts simmering, turn off the heat and remove the pan from the stove. Stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Fold in half of the combined shredded cheese mixture until incorporated.
05 -
Add the brussels sprouts to the pan, coat them in the cream sauce and spread in a single layer. Sprinkle the remaining cheese evenly over the sprouts. Bake for 18-25 minutes or until the cheese melts completely and the sprouts are tender when pierced with a fork. Serve warm.
# Notes:
01 -
If you don't have a stove-to-oven safe pan, prepare the cream sauce in a saucepan and transfer everything to a baking dish before putting it in the oven.
02 -
This dish pairs beautifully with roasted meats and makes an excellent addition to holiday meals.