Brussels Sprouts Gratin

Last week, I was browsing through my recipe binder when I came upon a recipe that I clipped from the Food Network Magazine's November 2010 issue for Brussels Sprouts Gratin.  I couldn't remember the last time I made Brussels sprouts at home and I thought that this would make a perfect dish for lunch.

First, I gathered the ingredients:

• 2 tablespoons salted butter, cut into pieces (original recipe calls for unsalted butter but I didn't have any on hand)
• 1 pound 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

I started out by heating a large pot of salted water to boil on the stove.  While the water was heating up, I pre-heated the oven to 400 degrees and sprayed a small casserole dish with baking spray.  I then got to work removing the outer leaves and stems of the Brussels sprouts. 

Once this was done, I gave the sprouts a rinse and added them to the pot of boiling water.  I cooked the sprouts for about five or six minutes until they were tender.  I didn't want to overcook the Brussels sprouts because nobody likes mushy Brussels sprouts!

Once the sprouts were done cooking, I drained the Brussels sprouts and coarsely chopped them.  I quartered the smaller Brussels sprouts and chopped the larger ones in eighths.  I put the chopped Brussels sprouts in the baking dish and tossed them with a generous helping of red pepper flakes, salt and pepper.  I added more than just a pinch of red pepper flakes because I always like a little heat to my food!

I spread the Brussels sprouts out evenly in the baking dish and then poured the heavy cream on top of the sprouts.

I sprinkled the grated white cheddar cheese and breadcrumbs on top of the Brussels sprouts.

And finally, I dotted the Brussels sprouts with the butter pieces.

I baked the gratin until bubbly and golden-brown.  This took me about eighteen minutes.  When it was done, the Brussels sprouts gratin was a sight for sore eyes.

The gratin would have made a great side dish but I served myself a generous helping for lunch and ate it on its own.

I loved the soft tender Brussels sprouts underneath the crispy breadcrumb and cheese crust.  I could have eaten plate after plate of this without thinking twice but I had to leave some for Bret too....reluctantly! 

Tell me, what is your favorite way to prepare Brussels sprouts?