1½poundsbrussels sproutsouter leaves and stems removed, halved lengthwise
1shallot thinly sliced
1cupheavy cream
4ouncesfreshly shredded Gruyere cheese
2ouncesfreshly shredded sharp white cheddar cheese
Topping
¾cupPanko bread crumbs
¼cupfreshly grated Parmesan
2tablespoonsolive oil
Instructions
Preheat oven to 425°F.
Add olive oil, brussels sprouts, and shallots to a 9"x13" baking dish. Season with salt and pepper.
Bake in the oven until sprouts are bright green and just tender, about 12 to 15 minutes.
Pour cream and scatter half of both cheeses over sprouts and toss to coat.
Return to oven and continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
Meanwhile, combine topping ingredients in a small mixing bowl. Set aside.
Scatter remaining cheeses and bread crumb topping over sprouts and return to oven until golden brown and crisp, about 5 to 8 minutes.
Let sit 1 to 2 minutes at room temperature before serving.
Video
Notes
Storage: Store leftovers covered in the refrigerator for up to three days.
Make ahead: Prepare the brussels sprouts up to step 6 (baking with the cream and combining the topping ingredients). Place topping in a baggy. Allow brussels sprouts to cool. Then cover and refrigerate for up to 24 hours. When ready to bake, sprinkle on remaining cheese and topping. Bake at 425°F for about 15 to 20 minutes. This slightly longer cook time will account for the cold dish. Cook until cheese is melted and bubbly and the brussels sprouts are warmed through in the center.