Brussels Sprouts Gratin
 This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite—and the best part? You can make it ahead of time! Ingredients 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end 3 tablespoons unsalted butter, melted Salt Freshly ground black pepper 1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed ¼ cup finely grated Gruyère 1¼ cups heavy cream, at room temperature 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end 3 tablespoons unsalted butter, melted Salt Freshly ground black pepper 1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed ¼ cup finely grated Gruyère 1¼ cups heavy cream, at room temperature Instructions Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25 to 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 ⅛ 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 ¼ 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 to 5 minutes (keep a close eye on it so it doesn't burn). Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes. Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25 to 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 ⅛ 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 ¼ 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 to 5 minutes (keep a close eye on it so it doesn't burn). Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes. Nutrition Information Powered by Per serving (8 servings) Calories: 286 Fat: 20g Saturated fat: 12g Carbohydrates: 21g Sugar: 4g Fiber: 5g Protein: 8g Sodium: 462mg Cholesterol: 67mg Per serving (8 servings) Calories: 286 Fat: 20g Saturated fat: 12g Carbohydrates: 21g Sugar: 4g Fiber: 5g Protein: 8g Sodium: 462mg Cholesterol: 67mg