Brussels Sprouts Gratin

Instructions

1. Heat the oven to 425°F. Lightly grease a 9×13-inch baking dish or ensure it is ready for roasting.
2. In a large bowl, toss together 1 1/2 pounds brussels sprouts (trimmed and halved), 2 to 3 large shallots (peeled and quartered lengthwise), 3 to 4 thinly sliced garlic cloves, and 3 tablespoons olive oil until the vegetables are evenly coated.
3. Spread the brussels sprouts, shallots, and garlic mixture in an even layer in the 9×13-inch baking dish. Season generously with salt and black pepper to taste.
4. Roast the vegetables at 425°F, tossing once or twice, until the brussels sprouts are bright green and just tender, 12 to 15 minutes.
5. While the vegetables roast, combine 3/4 cup panko with 2 tablespoons olive oil in a small bowl and season the panko mixture with a pinch of salt and black pepper to taste. Stir until the crumbs are evenly coated with the 2 tablespoons olive oil and set aside.
6. Carefully pour 3/4 cup heavy cream over the roasted brussels sprouts mixture in the baking dish and scatter 1 cup grated Gruyère cheese (about 3 ounces) evenly over the top. Toss gently to coat the brussels sprouts, shallots, and garlic in the heavy cream and Gruyère.
7. Return the baking dish to the oven and continue to roast at 425°F until the cream is reduced by about half and the brussels sprouts are beginning to brown, another 12 to 15 minutes.
8. Scatter the panko mixture made with 3/4 cup panko and 2 tablespoons olive oil evenly over the top of the brussels sprouts and cream mixture.
9. Return the dish to the oven and bake at 425°F until the panko topping is golden brown and crisp, 5 to 8 minutes. Let the brussels sprouts gratin sit for a couple of minutes before serving.