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Recipe By: Amy Cobb

Brussel Sprouts Gratin


  • 2 pounds Brussel sprouts, outer leaves and stems removed
  • 2 TBSP butter, cut into pieces
  • Kosher salt
  • Pepper
  • 1 cup heavy cream
  • 1/2 - 1 cup grated white cheddar cheese
  • 1/2 cup panko bread crumbs
  • Pinch of red pepper flakes (optional)


Preheat oven to 400.
Grease a 2 quart baking dish.
Bring a pot of water to a boil, salt the water.
Add brussel sprouts and cook for 8-10 minutes.
Drain the brussel sprouts and coarsely chop.
Transfer to a dish and toss with red pepper flakes.
Add salt and pepper to taste.
Spread evenly in dish, then pour heavy cream on top.
Mix in cheese, saving some for the top.
Sprinkle with bread crumbs on top and the remaining cheese.
Dot with butter.
Bake for 15 minutes until golden brown.

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