Creamy Brussels Sprouts Gratin (Print Version)

# Ingredients:

→ Vegetables

01 - 1 pound brussels sprouts, washed, ends trimmed, and halved

→ Creamy sauce

02 - 2 tbsp unsalted butter
03 - 3 garlic cloves, finely chopped
04 - 1/2 cup cream (heavy)
05 - 1/2 tsp salt (kosher)
06 - 1/4 tsp ground black pepper
07 - 1/4 tsp garlic powder
08 - A pinch (or 1/8 tsp) of nutmeg

→ Cheese layer

09 - 1/2 cup parmesan cheese, shredded
10 - 1 cup cheddar cheese, shredded
11 - 1 cup fontina cheese, shredded

# Instructions:

01 - Get your oven to 375°F (190°C) and make sure a rack is in the middle. This'll help your dish cook evenly.
02 - While the oven preheats, prep your brussels sprouts by trimming and cutting them in half. Grate all your cheeses and mix them in a bowl. Keep half aside—it’ll go on top later.
03 - In a skillet or oven-safe pan over medium heat, melt the butter. Add the chopped garlic and let it soften. Stir gently and avoid letting it brown—it should just get fragrant and tender.
04 - Turn the heat off. Take the pan off the burner and stir in the cream, salt, pepper, garlic powder, and nutmeg. Mix in half the grated cheese, stirring till it begins to melt into a sauce.
05 - Toss the trimmed brussels sprouts into the pan, coating them well in the sauce. Spread them evenly in the pan so they cook properly.
06 - Evenly sprinkle the reserved cheese over the top, covering all the brussels sprouts for a cheesy crust.
07 - Pop the pan into the oven and bake for about 18-25 minutes. It’s ready when the cheese is golden and melted, with bubbling edges, and the sprouts are fork-tender.
08 - Pull it out of the oven and let it rest for 5 minutes before digging in. It’s best served warm as a side dish with your favorite main course.

# Notes:

01 - Don’t have a pan you can put in the oven? Use a greased baking dish instead.
02 - Want an extra kick? Toss in some red pepper flakes or mix a little Dijon mustard into the sauce.
03 - You can prep this dish a day ahead and store it in the fridge. Add 5-10 minutes to the cooking time if baking straight from cold.

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