Brussels Sprouts Gratin

This simple dish can be easily modified with other optional vegetables.

 Favorite Vegetarian Easy total time40 mins addedMay 2020

• 1 pound Brussels sprouts, outer leaves and stems removed
• (optional) 4 ounces egg noodles
• Kosher salt
• 2 tablespoons unsalted butter
• (optional) 1 cup Baby Bella mushrooms, chopped
• (optional) 1 cup red pepper, chopped
• (optional) 1 cup onion, chopped
• (optional) 4 ounces sliced ham, chopped
• 1 pinch red pepper flakes
• Freshly ground pepper
• Italian seasoning
• ½ cup heavy cream
• ½ cup grated white cheddar cheese
• ½ cup breadcrumbs

1. Preheat the oven to 400°F.
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes. If you are adding egg noodles, add them to the water 7 minutes before the end.
3. If adding extra vegetables, then sauté them in the butter and transfer to a 2-quart (8 ⨯ 8-inch) baking pan. If you are not adding extra vegetables, then simply melt the butter in the bottom of the pan.
4. Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, Italian seasoning and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs.
5. Bake the gratin until bubbly and golden brown, about 15-20 minutes.