11.30.2010

brussels sprout gratin

I happen to think that the brussels sprout is delightful on its own, just simply roasted with a little olive oil, salt & pepper. Or sautéed with a little garlic and served with a squeeze of lemon juice. 

But sometimes even the best of intentions get smothered in creamy sauce and oozing cheese. Don't fight it.

I started out with this recipe (halved), and made these adjustments:
-for the milk, I used 2 parts skim, 1 part heavy cream
-added a pinch of nutmeg to the sauce
-used a mixture of swiss & fontina cheeses
-switched to the broiler for the last few minutes, to brown the cheese

3 comments:

Lauren D said...

basically the only thing i can think of that would make this dish better, is if it is accompanied by a glass of white wine

Amanda said...

I really shouldn't look at your pictures BEFORE eating lunch. I am now even more hungry than ever and craving brussel sprouts!

Eduard said...

I like the dish even more because you spelled it right.