{"id":354,"date":"2009-03-10T14:18:21","date_gmt":"2009-03-10T22:18:21","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=354"},"modified":"2009-03-10T14:18:21","modified_gmt":"2009-03-10T22:18:21","slug":"creamy-brussels-sprout-gratin","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=354","title":{"rendered":"Creamy Brussels Sprout Gratin"},"content":{"rendered":"<h1 style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\"><span class=\"byline\">By Eva Katz<\/span>, recipe from <em>Fine Cooking<\/em><\/span><\/span><\/h1>\n<p class=\"description\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end<br \/>\n3 Tbs. unsalted butter, melted<br \/>\nKosher salt and freshly ground black pepper<br \/>\n1 cup coarse fresh breadcrumbs (from a baguette or other white bread)<br \/>\n3\/4 oz. (1\/4 cup) finely grated Gruy\u00e8re<br \/>\n1-1\/4 cups heavy cream<\/span><\/p>\n<h3 style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 12pt; font-family: &quot;Times New Roman&quot;; mso-bidi-font-size: 13.5pt;\">\u00a0<\/span><\/h3>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">Heat the oven to 425\u00b0F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9&#215;13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3\/4\u00a0tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in\u00a0spots and tender when pierced with a knife, 25 to 30 minutes.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1\/8\u00a0tsp. salt in a small bowl. Mix in the Gruy\u00e8re.<\/span><\/span><\/p>\n<p style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: &quot;Times New Roman&quot;;\"><span style=\"font-size: small;\">When the Brussels sprouts are tender and browned, pour the cream over them and continue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5\u00a0to 7 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 breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Eva Katz, recipe from Fine Cooking \u00a0 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end 3 Tbs. unsalted butter, melted Kosher salt and freshly ground black pepper 1 cup coarse fresh breadcrumbs (from a baguette or other white bread) 3\/4 oz. (1\/4 cup)&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":152,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-354","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/354","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=354"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/354\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/152"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=354"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}