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Turn ordinary Brussels sprouts into a mouthwatering gratin that blends slightly crunchy veggies with a creamy, cheese-filled sauce. This dish strikes just the right balance between earthy sprouts and delicious Gruyère, all cooked in one pan for simple making and washing up.
After lots of cooking trials, I found that the right cooking methods and top-notch cheese really make this dish stand out.
Key Ingredients
Just-picked Brussels sprouts
Premium Gruyère cheese
Newly grated Parmesan
Rich cream
Spot-on spices
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Iron skillet
Crafting Delicious Gratin
Sprout Prep Cut and trim with care.
First Searing Brown until golden edges form.
Gentle Cooking Soften but keep some bite.
Cheese Adding Mix in freshly shredded kinds.
Sauce Formation Blend until smooth and velvety.
Final Baking Get it bubbling and browned.
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Tasty Serving Suggestions
Make this gratin the talk of your table by:
- Adding to your Thanksgiving spread
- Featuring at Christmas dinner
- Serving alongside any roasted meat
- Bringing to potluck gatherings
- Cooking for dinner parties
Tasty Twists
Put your own spin on this gratin with these ideas:
- Mix and match your favorite cheeses
- Toss in some crispy bacon bits
- Sprinkle with fresh herb mixtures
- Pour in more or less cream
- Adjust your cooking time for softer or firmer sprouts
Keeping It Fresh
After dinner, put leftovers in a sealed container in your fridge. While it tastes best right after making, you can warm it up again in your oven without losing too much quality. Just know the cheese sauce might look a bit different when heated again.
Expert Advice
- Go with cast iron for amazing results
- Shred cheese yourself right before using
- Keep sprouts a bit firm at first
- Stay nearby during the browning step
- Add salt and pepper throughout cooking
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I've gone from making basic Brussels sprouts to creating this amazing gratin that's now a must-have at holiday meals. Just remember, the secret to awesome gratins is good technique paired with fresh ingredients, turning simple veggies into the highlight of any dinner.
Frequently Asked Questions
- → What type of pan should I use?
- A sturdy, oven-safe option like cast iron is best.
- → How do I prepare the sprouts?
- Cut off the ends and slice them in half along their length.
- → Can I make it ahead of time?
- Serve right after cooking for the best gooey cheese texture.
- → How do I get the top extra crispy?
- Put it under the broiler briefly, but keep an eye on it!
- → What if I don’t have an oven-safe pan?
- Move it to a baking dish when adding the cheese.