Brussels Sprouts Gratin

This was an easy weeknight side dish that I got from a food network magazine.  I really like Brussels sprouts and you can't go wrong with cheese, cream and breadcrumbs.  The recipe makes 4 servings.

Image by Jason Hedlund

Ingredients:
1 Tbsp butter
Kosher salt
1 lb Brussels sprouts, outer leaves and stems removed
pinch of red pepper flakes
freshly ground black pepper
1/2 cup heavy cream (we used 1% milk)
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Directions:
1.  Preheat oven to 400F and butter or spray a 2-quart baking dish.  Bring a large pot of salted water to boil.  Add the Brussels sprouts and cook until tender, 8-10 minutes.
2.  Drain the Brussels sprouts and coarsely chop.  Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with butter pieces.
3.  Bake the gratin until bubbly and golden brown, about 15 minutes.

Jason and Beth's Rating: 8/10

Nutrition:
227 calories
18g fat (9g saturated)
70mg cholesterol
300mg sodium
10.5g carbohydrates
2g fiber
2g sugar
5g protein