Gratin Of Brussels Sprouts Gruyere And Prosciutto Recipes

BRUSSELS SPROUTS GRATIN

Steps:

• Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
• While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside.
• When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
• Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes.

SCREAMING HEADS: BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 350 degrees F.
• Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X."
• Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes. Add the flour and continue stirring for 2 minutes. Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3. Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper. Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan. Cover with aluminum foil and bake for 25 minutes. Serve immediately.
• Preheat oven to 350 degrees F.
• Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.
• Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.
• Squeeze the garlic head upside down over a small bowl and the cloves will pop out.
• Refrigerate for up to 1 week.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
• Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
• Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

BRUSSELS SPROUTS GRATIN

Steps:

• Heat oven to 425 degrees.
• Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
• Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
• Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
• Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

BRUSSELS SPROUTS AND GRAPES AU GRATIN

Steps:

• Preheat oven to 400°. In a large saucepan, bring 1/2 in. water to a boil. Add Brussels sprouts; cook, covered, until crisp-tender, about 5 minutes. Drain and transfer to a greased 8-in. square baking dish. Add grapes., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in arrowroot flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 5 minutes. Add salt and pepper. Pour over Brussels sprouts and grapes., Top with shredded Swiss cheese. Sprinkle with grated Parmesan. Bake until bubbly, about 20 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally., Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses., Reduce heat to 350°. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.

GRATIN OF BRUSSELS SPROUTS

Steps:

• Preheat oven to 450.
• Lightly butter a medium sized gratin dish.
• In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
• Trim the base of the sprouts, discard the tough outer leaves, and rinse well.
• Place the sprouts ina medium-sized saucepan with salt and cold water to cover.
• Bring to a boil and continue boiling for 1 minute.
• Drain and refresh under cold running water.
• Saute the bacon in a small skillet until lightly brouwned, 2-3 minutes.
• Drain on paper towels then coarsely chop.
• Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg.
• Pour the cream over the top and sprinkle with the cheese.
• Bake until nicely browned and crispy on top, about 15 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
• Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
• Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
• Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
• Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
• Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes, until the sauce is bubbly and browned.
• Serve warm.
• Enjoy!

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat oven to 350°F.
• To roast garlic: Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil. Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle. Squeeze the garlic head upside down over a small bowl and the cloves will pop out. Refrigerate for up to 1 week.
• Peel off any damaged outer layers of Brussels sprouts. Trim the stem to make it flush. Quarter each sprout and score the stem on each quarter with a 1/4-inch-deep "X.".
• Saute the prosciutto in the butter over medium heat for about 2 minutes. Add the garlic and Brussels sprouts and stir continuously for 2 to 3 minutes.
• Add the flour and continue stirring for 2 minutes.
• Add the cream, half-and-half, and sherry. Bring the liquid to a simmer, then reduce the heat and continue simmering for 7 minutes or until the liquid is reduced by 1/3.
• Stir in the 1 cup of Parmesan, nutmeg, salt, and pepper.
• Transfer to an ovenproof casserole dish. Cover with remaining 1/2 cup Parmesan (I used only 1/4 cup as this seemed adequate). Cover with aluminum foil and bake for 25 minutes. Serve immediately.

GRATIN OF BRUSSELS SPROUTS, GRUYERE, AND PROSCIUTTO

Steps:

• Heat oven to 400 degrees.
• Put the Bruussels sprouts and onion chunks into a large bowl, drizzle in a glug of olive oil, season with 1/2 teaspoon salt and many twists of pepper, and toss to distribute the oil.
• Spread over a rimmed baking sheet and roast until the sprouts are mostly tender but still have a bit of resistance when you poke them with a knife, 15 to 20 minutes. (Leave the oven on.)
• Transfer the vegetables to a gratin or baking dish that's large enough to hold the sprouts in mostly a single layer. Sprinkle the prosciutto around the vegetables, pour the cream over everything, and top with the Gruyere.
• Bake until the cream and cheese are bubbling, 15 to 20 minutes. Top with the bread crumbs (if using). Let cool for about 5 minutes. Serve hot.