Easy Brussels Sprout and Shallot Gratin
Brussels sprouts and shallots are roasted right in the casserole dish and then topped with cheese and bread crumbs to make for an easy gratin that is full of flavor.
Servings 6 servings
- 6 medium shallots, cut lengthwise into slices
- 1/2 tsp kosher salt
- 2 tbsp unsalted butter
- 1 1/2 lb brussels sprouts, trimmed and cut in half
- 5 oz gouda, shredded
- 1 1/2 oz parmesan cheese, shredded
- 1/4 cup heavy cream
- 1 1/2 cup fresh bread crumbs
- lemon zest from 1 lemon
- 1 tbsp unsalted butter, melted
Heat oven to 425F.
Spread out shallots on the bottom of the casserole dish, sprinkle with salt, and dot with butter. Roast for 10 minutes.
Add the halved brussels sprouts and stir them with the shallots. Roast for 15 minutes more.
Top roasted shallots and brussels sprouts with gouda and parmesan. Pour the cream evenly around the casserole dish.
Mix the breadcrumbs with the lemon zest and butter. Spread them out evenly over the vegetables.
Return the gratin to the oven and bake for 10 minutes.