Brussels sprouts gratin

Adapted from onceuponachef.com:

http://www.onceuponachef.com/2015/11/brussels-sprouts-gratin.html

I'm a fan of Brussels sprouts just roasted with olive oil, salt and pepper, but this recipe was enticing.  The original version had more cream than I wanted to use, so I minimized it and added a little almond milk.  The topping adds some crunch and a bit of a different taste than the plain sprouts.  I was able to make it a day ahead and just reheat at 250 degrees.

Servings: 6-8

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
2/3 cup coarse fresh breadcrumbs, from about 2 slices whole wheat bread toasted, crusts removed
1/2 cup finely grated cheddar or Gruyere
1/2 cups light cream
1/2 cup almond milk

Instructions:

1) Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.

2) While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 teaspoon salt. Mix in the Gruyère. Set aside.

3) When the sprouts are tender and browned, pour the cream and milk evenly over the sprouts and sprinkle with 1/4 teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven.

4) Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 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, 10-15 minutes.

Nutrition Information (using My Fitness Pal)

Per serving (8 servings):

Calories: 188
Fat  12.9 gm,  7.2 gm saturated
Carbs  13.3 gm,  sugar 2.6 gm
Fiber 4.6 gm
Protein  8.4 gm
Vitamin A 22%
Vitamin C 130%
Calcium 16%
Iron 7%

photo  IMG_1769.jpg