Easiest. Gratin. Ever.
- 1 lb medium-sized brussels sprouts
- 2 tbsps olive oil, divided
- kosher salt
- coarse black pepper
- ½ cup panko bread crumbs
- ½ cup grated sharp cheddar cheese, tightly packed
- ¼ tsp garlic powder
- ½ cup whipping cream*
- a pinch of nutmeg
- Preheat oven to 425ºF. Trim the bottom stem nub off of the brussels sprouts and cut them all in half. Put the sprouts in a gratin dish or casserole dish that is wide enough that the sprouts are only one or two deep. Oh, and be sure to include any little leaves that fell off in the trimming process since these will get nice and crispy and extra delicious when roasted.
- Toss the sprouts with 1 tablespoon of the olive oil, ½ teaspoon of kosher salt and ¼ teaspoon of coarse black pepper. Roast in the oven until they are starting to get nice and brown but are still a bit al dente when pricked with a fork, 25-30 minutes.
- Meanwhile combine the panko, cheddar, garlic powder, ¼ teaspoon of kosher salt and ¼ teaspoon of pepper. Use your fingers to get in there and mix it, crumbling as you go so that the cheese breaks up into smaller bits and really mixes into the crumbs. Add the remaining tablespoon of olive oil and mix up the crumbs again.
- Measure the whipping cream into a measuring cup and then stir in the nutmeg. Drizzle the cream over the roasted sprouts and then stir them up a bit to get them all evenly coated.Spread the breadcrumb mixture evenly on top and then return the dish to the oven until the crumbs are crispily brown, 15-20 minutes. Let it sit for 5 minutes before digging in!
*I was once asked by a friend if she could use “whipping cream from a can” in one of my recipes. I was like, “I’ve never seen it in a can before.” She was like, “You know. A squirt can!”To which I was like, “No, no no! That is NOT whipping cream. That is WHIPPED cream.” And then she was like, “umm…what’s the difference.” And I was like, “They are technically the same thing but one has air added to it and usually sugar. I’m honestly not at all sure what would happen if you used unsweetened whipped cream. I suspect that it would melt down and work fine. The only issue would be in figuring out how much to use since you need to account for all that air. You would definitely NOT want to try using sweetened whipped cream though, unless of course your goal was to turn this gratin into a rather odd and very experimental dessert course.” She was like, “Oh. Okay.”