Decadent Gruyere Brussels Sprouts Gratin | A Taste Sensation!

Get ready to dive into a sea of cheesy goodness! My Decadent Gruyere Brussels Sprouts Gratin is not your average side dish – it’s a culinary marvel. Watch, drool, and recreate this taste sensation in your own kitchen!

=== 🍽🍸🥩 RECIPE ===
2 pounds (900g) Brussels sprouts, halved
1 tablespoon vegetable oil
Salt and Pepper
3 tablespoons butter, divided
1 ounce (26g) Panko
1 medium onion, minced
1 garlic clove, minced
1 tablespoon all-purpose flour
10 ounces (300ml) heavy cream
6 ounces (180ml) chicken stock
4 ounces (112g) Gruyere cheese, shredded
1 ounce (26g) grated Parmesan cheese
Pinch ground nutmeg
Pinch cayenne pepper

Adjust the oven rack to the middle position, and preheat the oven to 450°F (230°C).

Grease a 13 x 9 inch (33 x 23 cm) broiler proof baking dish.

Trim the Brussels sprouts and cut in half.

Toss the Brussels sprouts, oil, salt and pepper in the baking dish.

Bake for 20 – 25 minutes, until the sprouts are tender.

While the sprouts bake, melt 1 tablespoon of butter in a medium sauce pan or skillet over medium heat. Add the panko, and cook until golden, stirring frequently, about 2-3 minutes. Once golden, transfer to a bowl and set aside.

In the same pan, melt the remaining 2 tablespoons of butter. Add the onion and garlic and cook until just softened, 1 to 2 minutes. Add the flour, and stir constantly, cooking for 1 to 2 minutes. Then, whisk in the cream and broth, and bring to a boil. Once boiling, remove from the heat, and whisk in half the Gruyere, Parmesan, nutmeg, cayenne, and season with salt and pepper. Continue to whisk until smooth.

Pour the cream mixture over the Brussels sprouts, and top with the remaining gruyere and the toasted panko. Bake until bubbling, and the top is golden brown. Let cool for 10 to 15 minutes before serving.

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