Ingredients and Weight: - Brussels sprouts, 2 lbs - Heavy cream, 1 cup - Milk, 1 cup - Sharp cheddar cheese, grated, 1 cup - Parmesan cheese, grated, 1/2 cup - Dijon mustard, 2 tablespoons - Garlic, minced, 2 cloves - Salt and pepper to taste - Panko breadcrumbs, 1/2 cup
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: 2 (easy)
Preparation Method Steps: 1. Preheat oven to 400°F (200°C). 2. Trim and halve Brussels sprouts. 3. In a large bowl, whisk together heavy cream, milk, Dijon mustard, garlic, salt, and pepper. 4. Add Brussels sprouts to the creamy mixture and toss to coat. 5. Transfer the mixture to an 8x8 inch baking dish. 6. In a separate bowl, combine cheddar cheese and Parmesan cheese. 7. Sprinkle the cheese mixture evenly over the Brussels sprouts. 8. Top with panko breadcrumbs. 9. Bake for 30-35 minutes, or until the Brussels sprouts are tender and the topping is golden brown. 10. Let cool slightly before serving.
Nutritional Information: Serving size: 1 cup Calories: 250 Fat: 15g Protein: 12g Carbohydrates: 25g
Dish Characteristics: - Creamy and cheesy - Tender Brussels sprouts with a crispy topping - Rich and flavorful
User Comments: - "This gratin was a hit with my family! The Brussels sprouts were cooked perfectly and the sauce was so creamy and flavorful." - "I love how easy this recipe was to make. It's a great way to get your kids to eat their vegetables." - "The panko breadcrumb topping added a nice crunch to the dish."
Special Precautions and Tips: - If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers. - To make a gluten-free version of this gratin, use gluten-free bread crumbs. - Leftover gratin can be stored in the refrigerator for up to 3 days.