Go Back
Brussels Sprouts Au Gratin

Brussel Sprouts Au Gratin

Brussels sprouts, heavy cream, ricotta cheese topped with bread crumbs and baked until bubbly and golden brown
Print Recipe Pin Recipe
Course: Side Dish
Cuisine: American, Canadian
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs Brussel Sprouts
  • 1 1/2 cups Ricotta Cheese
  • 1 1/2 cups Whipping Cream
  • 2 tsp Dijon Mustard
  • 1 1/2 tsp Fresh Thyme
  • 1/4 tsp Salt
  • 1/3 cup Bread Crumbs
  • 1 tbsp Butter, Melted
  • 1/3 cup Parmigiana-Reggiano, Shredded
  • Pinch Nutmeg
  • Pinch Pepper

Method
 

  1. Preheat oven to 375 degrees.
  2. Bring a large pot of water to a boil.
  3. Trim Brussel sprouts and remove outer leaves. Cut small ones in half and large ones into quarters. Boil sprouts until almost fork tender about 3 - 5 minutes. Drain well and divide between 6 gratin dishes.
  4. Place ricotta in a medium bowl. Slowly whisk in cream, Dijon, thyme, salt, nutmeg and pepper. In a seperate bowl mix bread crumbs and butter, then mix in parmigiano.
  5. Pour ricotta mixture over Brussel sprouts and sprinkle with bread crumb mixture. Cover with foil, place on a baking sheet and bake for 15 minutes.
  6. Uncover and broil for 2 more minutes until bread crumbs are lightly golden. Serve warm.
  7. OR
  8. Place all Brussel sprouts in a casserole dish, cover with ricotta mixture, top with bread crumbs and bake for approximately 20 minutes covered, remove cover and bake another 5 - 10 minutes until topping is lightly browned.

Notes

Great as either one side casserole dish or individual ones.