This au gratin recipe can be the base for any number of veggie gratin recipes. As our farm volunteer Linda pointed out, it would also be good with spaghetti squash. We would also try it with a mix of broccoli and cauliflower.
- 1 pound brussels sprouts, cleaned and trimmed
- 3/4 cups grated sharp Cheddar
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, peeled and minced
- Kosher salt and freshly cracked black pepper
- 1 cup heavy cream
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan
- 1 to 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh parsley
Preheat the oven to 350 degrees F.
Shave the brussels sprouts horizontally into thin slices with a sharp knife, mandoline slicer or power food slicer. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Pack the mixture to an 8×8” baking dish. Pour over the heavy cream.
In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, about 30 minutes.
Garnish with the parsley and serve.
Make it your own by adding bacon or ham, shreds of celeriac, or cubes of butternut squash.