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Turn ordinary Brussels sprouts into a mouthwatering gratin that pairs crunchy-yet-soft veggies with a decadent, cheesy coating. This dish strikes just the right balance between earthy sprouts and the mellow flavor of Gruyère, all cooked in one skillet for quick prep and easy cleanup.
After trying many versions, I found that the right cooking method and top-notch cheese really make all the difference.
Key Ingredients
Just-picked Brussels sprouts
Premium Gruyère cheese
Newly grated Parmesan
Rich cream
Well-balanced spices
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Heavy-duty skillet
Crafting Your Gratin
Sprout Prep Cut and trim with care.
First Searing Cook until golden edges form.
Gentle Cooking Soften but keep some bite.
Cheese Adding Mix in freshly shredded types.
Making The Sauce Blend until smooth and velvety.
Final Bake Heat until top gets bubbly.
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Stunning Ways To Serve
Make this gratin the star of your table by:
- Adding to your Thanksgiving menu
- Featuring in Christmas meals
- Serving alongside any roasted meat
- Including in your party spread
- Cooking for dinner parties
Tasty Twists
Give your gratin a personal touch with these changes:
- Mix up your cheese selection
- Toss in some crispy bacon bits
- Sprinkle with fresh herbs
- Pour in more or less cream
- Adjust cooking time for your texture preference
Keeping It Fresh
Save any leftover gratin in a sealed container in your fridge. It tastes best when freshly made, but you can warm it up again in your oven to keep it tasty. Just know the cheese sauce might not stay as smooth when reheated.
Chef Secrets
- Iron skillet gives best results
- Shred cheese right before using
- Keep sprouts a bit firm at first
- Keep an eye on the browning
- Add salt and pepper as you go
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I've gone from just throwing together this Brussels sprouts dish to perfecting it for special occasions. The secret to amazing gratins isn't complicated - it's about good technique and fresh ingredients, turning simple veggies into the highlight of any dinner.
Frequently Asked Questions
- → What kind of pan works best?
- A heavy-duty skillet like cast iron is ideal for this.
- → How do I prep the sprouts?
- Cut off the ends and slice each one down the middle.
- → Can I make it early?
- It's at its tastiest fresh out of the oven with melted cheese.
- → How do I get a crispier top?
- Pop it under the broiler briefly but keep an eye on it.
- → No ovenproof skillet available?
- Use a baking dish for the cheese step after cooking the sprouts.