Brussel Sprouts Gratin

from shareholder Sherril Gelmon
3 servings

1 pound Brussel sprouts, stem ends trimmed and outer leaves removed. Cut the sprouts in half through the stem end.
3 TBS unsalted butter, melted
Olive oil
kosher or sea salt and fresh pepper
1/2 cup panko breadcrumbs
1/4 cup grated gruyere or emmentaler
3/4 cup heavy cream
1/4 – 1/2 tsp. horseradish

Heat the oven to 425 F. Put the sprouts in a shallow baking dish in one layer. Toss with 1 TBS butter, 1 TBS olive oil and some salt and pepper. Place in the oven to roast and stir them once or twice. This takes 20 – 25 minutes. You want them to be browned a bit and tender when pierced with a knife.

Meanwhile combine the breadcrumbs with the remaining melted butter and a bit more salt and pepper. Add the grated cheese.

Mix the horseradish in with the cream.

When the Brussel sprouts are tender, pour the cream over them and continue baking until the cream thickens a bit approx 5 – 7 minutes. Remove the pan from the oven, turn the broiler on, sprinkle the breadcrumb mixture over and press it down a bit into the liquid.

Place under broiler until crust is browned and cheese melted, about 5 minutes.