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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
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Course Side Dish
Cuisine American, Canadian

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

Instructions
 

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a boil.
  • 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.
  • 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.
  • 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.
  • Uncover and broil for 2 more minutes until bread crumbs are lightly golden. Serve warm.
  • OR
  • 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.