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TESTED & PERFECTED RECIPE - Creamy roasted Brussels sprouts gratin with a crispy, golden topping.

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Brussels Sprouts Gratin - Once Upon a Chef

Brussels sprouts, stem ends trimmed and cut in half through the stem end

unsalted butter, melted

Salt

Freshly ground black pepper

coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed

finely grated Gruyère

-1/4 cups  heavy cream

oven

Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4  teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.

While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.

When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).