Brussels Sprouts Gratin
- Prep: 5 min
- Cook: 40 min
- Total: 45 min
- Servings: 8
1½ tablespoons butter, plus more for greasing gratin dish
¼ cup Parmesan cheese, plus more for coating the gratin dish
1½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1½ tablespoons all-purpose flour
1½ cups half-and-half
1 packet (1 ounce) Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet
¼ cup panko crumbs or other breadcrumbs
Preheat the oven to 450°F. Butter a 2-quart gratin dish and coat the sides with Parmesan cheese.
Place Brussels sprouts on a rimmed baking sheet, toss with olive oil, and roast until just tender, about 15 minutes. Let cool slightly and coarsely chop, leaving plenty of large chunks.
Meanwhile, melt the 1½ tablespoons butter in a medium saucepan, then whisk in flour; cook for 1 minute. Stir in the half-and-half and cook until thickened slightly, about 1 minute. Add the seasoning mix and Brussels sprouts and transfer mixture to the prepared gratin dish.
Sprinkle with breadcrumbs and the ¼ cup Parmesan cheese and bake until browned and crisp on top, about 25 minutes. Let rest for at least 10 to 15 minutes before serving.
For safe meat preparation, reference the USDA website.
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