Chef Genee Habansky from Herbaceous Catering in Bridgeport shows Tina Redwine how to make Brussels Sprout Gratin.

2 pounds of Brussels sprouts halved
2 shallots quartered
3 cloves of garlic, sliced thin
Olive oil
1 tablespoon Salt
1 1/2 cup bread crumbs, preferably panko
1 cup heavy cream
1 cup grated gruyere cheese

Preheat the oven to 425.
Toss the Brussels, shallot & garlic in large bowl with olive oil & salt. Place on a sheet pan.
Roast in the oven for about 12-15 minutes. The sprouts should be bright green and still a little under done.
In a 9 by 13 inch baking dish, add the Brussels along with cream and cheese. Return to oven to roast for about 12 to 15 minutes until the cream is reduced by half and begins to brown.
Sprinkle bread crumbs on top and return to oven for 5 minutes. Bread crumbs will be browned when ready.

 

77 Seaview Terrace
Bridgeport, CT 06605
203-581-0661
herbaceouscatering@gmail.com