Brussels Sprout Gratin
Brussels sprouts can send some folks running for the exit. We wanted our take to win over even the harshest skeptics.
Why This Recipe Works
In developing a Brussels sprout gratin, we wanted to make a dish that highlighted the earthy flavor of Brussels sprouts. Preroasting the sprouts makes them rich and nutty, not cabbagey. We make a quick, creamy Mornay sauce, using a combination of Gruyere and Parmesan cheeses, to bind the gratin. To add crunch, we top the gratin with pretoasted panko bread crumbs and more nutty Gruyere.