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Dinner Tonight: Creamy Brussels Sprouts Gratin with Blue Cheese

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When cooking brussels sprouts, my go-to method is caramelizing them as much as possible. Often, I just start them cut-side down in a cast iron skillet until golden, then finish them in a blazing hot oven with a splash of balsamic vinegar. But that's not the only way to dress them up.

Who can argue with Nigel Slater's brussels sprouts technique, especially when he suggests a recipe as decadent as this one? Robed in a sauce of cream, blue cheese, and whole grain mustard, they're cooked down gratin-style under a blanket of Parmesan. It's the richest thing I've eaten in ages, and it took all my will to not slurp it up with a straw.

To make this into a main dish, toss it with cooked pasta.

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Creamy Brussels Sprouts Gratin with Blue Cheese ยป

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.

Printed from http://www.seriouseats.com/2012/02/dinner-tonight-creamy-brussels-sprouts-gratin.html

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