Brussels sprout gratin

Ingredients:

• 1 1/2 pounds (680g) Brussels sprouts, trimmed and halved
• 2 tablespoons (30g) unsalted butter
• 1 medium onion (150g), finely chopped
• 2 cloves garlic (10g), minced
• 1 cup (240ml) heavy cream
• 1 cup (100g) Gruyère cheese, grated
• 1/2 cup (50g) Parmesan cheese, grated
• 1/2 teaspoon (3g) salt
• 1/4 teaspoon (1g) freshly ground black pepper
• 1/2 cup (50g) breadcrumbs
• 2 tablespoons (30ml) olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with butter or oil.
2. Bring a pot of salted water to a boil. Add Brussels sprouts and blanch for 4 minutes until bright green and slightly tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
4. Stir in the heavy cream, salt, and pepper. Bring the mixture to a gentle simmer and cook for 2 minutes.
5. Remove the pan from the heat and stir in the Gruyère and half of the Parmesan until melted and smooth.
6. Place the Brussels sprouts in the prepared baking dish. Pour the cheese sauce over the sprouts, ensuring they are evenly coated.
7. In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and olive oil. Sprinkle the breadcrumb mixture evenly over the Brussels sprouts.
8. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the sauce is bubbly.
9. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly.

Notes:

For a crispier topping, you can broil the gratin for an additional 2-3 minutes after baking. Serve as a side dish to roasted meats or as a vegetarian main. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.