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Brussels Sprouts Gratin
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
 
Course: Gratin
Cuisine: French-American
Servings: 6 -8 servings
Ingredients
  • For the gratin
  • 1 pound brussels sprouts
  • 1 C. vegetable broth
  • 1/2 C. heavy cream
  • 1 T. whole-grain mustard
  • 1 t. maple syrup grade B is best
  • 1/2 t. kosher salt
  • 1/4 t. freshly ground black pepper
  • For the topping:
  • 1 C. bread crumbs from dry bread--I used a baguette
  • 1/2 C. chopped pecans or more
  • 2 T. unsalted butter melted
  • 1 and 1/2 t. maple syrup
  • 1/4 t. kosher salt
  • 4-6 ounces gruyere cheese optional
Instructions
  1. Place your oven rack in the middle position and preheat your oven to 350 degrees F.
  2. Wash and prepare your brussels sprouts. Trim off the tough stem ends, wash and discard any damaged leaves.
  3. Using the shredding blade on your food processor, thinly slice the brussels sprouts. Set aside.
  4. In a medium-sized bowl, whisk broth, cream, mustard, maple syrup, salt and black pepper together. Add the brussels sprouts to the mixture. Pour this mixture into a one-quart gratin dish or a shallow baking pan in an even layer.
  5. Combine all the topping ingredients into a medium bowl. Stir this mixture until everything is well-mixed. Spread this topping mixture evenly over the top of the shredded brussels sprouts.
  6. Bake, uncovered, for approximately 35 minutes. The gratin should be golden brown when the dish is ready.
  7. Remove from oven and let dish cool on the counter. To my taste, this is best served when the gratin is only slightly warm. I was better able to taste the maple flavor.
Recipe Notes

I deviated from the original recipe by adding the gruyere cheese to the topping. I thought the cheese gave added flavor to the dish. Next time, though, I'm going to prepare the dish without the cheese and see how it tastes. The maple syrup flavor is a wonderful foil for the bitterness of the brussels sprouts. The flavor of the maple syrup (and the pecans) might be stronger without competition from the cheese.

The photo posted with this recipe is a photo of the gratin before it is baked.