Brussel Sprout Gratin

I found this recipe on The Vicarious Foodie blog.

Her blog is on my Feed list that gets updated and when I saw it I went - AhHA! I have brussel sprouts and home and some half and half, I can make this with our steaks.

So, turns out I had less half and half than I thought so I had so sub in some 1$ milk. So to thicken it up I added some parmesan.

Needless to say mine turned out NOTHING like hers. Her's was beautiful and thick and delicious looking. Mine was so runny I had to drain some of the milk off.

I'm not giving up on this recipe though - it was surely tasty! Next time I have heavy cream in the house I'll make sure I have brussel sprouts as well to make this again. It certainly deserves a 2nd shot!

Easy Brussels Sprout GratinAdapted from Brussels Sprouts Braised in Cream

1 pound fresh small Brussels sprouts, rinsed, with stem ends and discolored leaves removed
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Ground black pepper
2 slices white bread, quartered
1 tablespoon butter, melted

Preheat broiler.

Bring sprouts, cream, and salt to boil in a medium saucepan over medium-high heat. Lower heat and simmer, stirring occasionally, until a knife tip inserted into a sprout center meets no resistance, 10 to 12 minutes. Stir in nutmeg and pepper.

Distribute sprouts between two individual gratin or baking dishes. Pulse bread slices in food processor to form fine crumbs, then toss crumbs with melted butter. Top dishes evenly with breadcrumb mixture, then set under broiler until topping is crunchy and golden brown, about 5 minutes.

Remove from oven. Baking dishes will be very hot, so allow to cool before serving.