Brussels Sprout Gratin

Trying out some new side dishes before the big holiday, I've been seeing a lot of gratins and brussels sprouts lately, and even a couple brussels sprouts gratins. I really see that as a win-win situation. I like brussels sprouts, and we all know I love anything cheesy.

So, here's another Food Network Magazine recipe. I chose this one simply out of convenience of being the first recipe I found in my binder. I know, I know, me and my well educated choices.

So, what did I think of this? It was easy enough. It was tasty enough. But there's just something that's not clicking with me to absolutely love it. Maybe because things like brussels sprouts don't exactly soak up the cream and cheese they way I would prefer. Maybe I just didn't let it sit long enough to get thick, I'm not sure. Would I make this again? Probably with some variations. But as is, I might want to spend those extra calories someplace else.

Like I said, it is good. And maybe it'll work for you better than it did for me, it is worth a shot.

Brussels Sprouts Gratin
Printable Recipe
by Food Network Magazine

• 2 tbsp unsalted butter, cut into pieces, plus more for the dish
• Kosher salt
• 1lb Brussels sprouts, outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese
• 1/2 cup breadcrumbs

1. Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
2. Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
3. Bake the gratin until bubbly and golden brown, about 15 minutes.