Brussels sprouts gratin is probably not the first dish you think of as the one to save your dinner, but trust me, you need to try it… the reason that I call it “All Gone” Brussels Sprouts Gratin is that it’s so delicious, I guarantee that you will have no leftovers to savor the next day. Somehow, this very humble and unassuming dish just magically disappears, and even the most picky eater will be asking for seconds.
I am a huge Joshua McFadden fan, and have recently fallen in love with his cookbook, Six Seasons. His approach is genius in its straightforward simplicity – eat what’s in season, and by the way, here are the six seasons you need to know about and the perfect recipes for each. Brilliant. It totally blew my mind in terms of how I shop for food and what a difference it makes when the vegetables are seasonal.
This recipe was adapted from Joshua’s book. It’s very easy and fast.
- 1 ½ lb brussels sprouts, halved lengthwise
- 1 red onion, chunks
- 1 tbsp extra virgin olive oil
- ½ tsp kosher salt
- Freshly ground pepper
- 3 oz (one standard package) of prosciutto, chopped or cut lengthwise
- 1 cup heavy cream
- Approx. ½ lb gruyere, grated (this is for the cheese lover! ¼ if you want a healthy option)
- ¼ cup organic panko bread crumbs (some folks also like Grape Nuts!)
- Preheat oven to 400F as you’re trimming and halving your brussels sprouts.
- Put sprouts, onion chunks, oil and salt in a bowl and toss for a few minutes. Take a few twists of the pepper and mix again.
- Spread over a cookie baking sheet and roast until the sprouts get a little personality… that is until they’re a bit brown on top, and starting to get tender (but not all the way cooked through (20-25 min depending on your oven).
- Transfer the veggies into a large gratin pan, or if, like me, you don’t happen to have one, just use two pie crust baking pans. Spread the sprouts as thinly as you can and spread the prosciutto around on top of the veggies.
- Pour cream all over everything – I like to drizzle it right on top, so the brussels get a little cream bath.
- Top with gruyere.
- Pop it back in the oven and bake until the cheese and cream are bubbling. About 15-20 min (*we have a large oven which releases a lot of heat every time we open the door, so consider the size of your oven and how quickly it heats up after the door opens).
- Take those babies out and top them with crumbs (occasionally, I like to have them with sun-dried tomatoes right on top – yum!).