This year, we have been eating lots of brussels sprouts. We always have a bag of them in our fridge. They are healthy and super-easy to roast, so they are great as a last-minute side. Instead of sautéing and roasting them, I wanted to do something different this week. That’s when I thought about making a gratin. It’s such a creamy and comforting dish. I served this brussels sprouts gratin with my Mini Stuffed Meatloaves, a perfect combination.
I used my 8-inch Cast Iron Skillet, which turned out to be the perfect size for this side dish. You may also use a baking dish if you don’t have a smaller cast iron pan. Just be sure to adjust the amount of the cream mixture depending on the size of your dish. If you use a smaller pan, you may not need all of the cream mixture. The mixture should coat the brussels sprouts, without being soupy.
Plus, I just love how great a gratin looks when served in a cast iron skillet. Best of all, the cast iron pan holds heat really well, keeping the dish warm throughout dinner.
You may also adjust the amount of Prepared Horseradish to your liking. Make sure you pick up a jar of prepared horseradish rather than horseradish sauce. Trust me, it’s definitely not the same thing. I added over 2 tablespoons of horseradish to my dish and would have added more if I hadn’t run out. I would definitely stick to the 1 1/2 tablespoons if you aren’t as obsessed with horseradish as I am.
This would be a wonderful dish for the holiday season. I know, that’s like 8 months away. However, I like testing recipes a few times before serving them to guests, so it’s never too early to start looking for new Thanksgiving or Christmas recipes.
- 1 lb brussels sprouts
- ¾ cup heavy cream
- 1½ tbsp prepared horseradish
- ½ cup parmesan, grated
- 2 tbsp crispy cooked bacon, chopped
- salt and pepper, to taste
- ⅓ cup parmesan, grated
- ⅓ cup panko breadcrumbs
- 1½ tbsp butter, melted
- Preheat the oven to 375 degrees Fahrenheit.
- Bring a large pot of water to a boil. Wash and cut the brussels sprouts in half, then carefully add them to the boiling water. Boil them for about 5 minutes, until almost tender. Drain the brussels sprouts and add them to a small cast iron skillet.
- Mix together the horseradish, heavy cream, parmesan, bacon, salt and pepper in a medium bowl. Spoon the mixture over the brussels sprouts and stir gently. Set aside.
- In a small bowl, mix together the panko breadcrumbs, parmesan, and melted butter. Sprinkle the crumb topping over the brussels sprouts. Bake the gratin in the preheated oven for about 15 minutes, until the cream has thickened. To brown the breadcrumbs, place the pan under the broiler for 2 to 3 minutes, keeping a close eye on it.
- Allow the gratin to cool for a few minutes before serving. Careful, the cast iron pan will be hot.
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