Ingredients (8)
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butter, plus more for greasing gratin dish 1½ tablespoons
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Parmesan cheese, plus more for coating the gratin dish ¼ cup
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Brussels sprouts, trimmed and halved 1½ pounds
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olive oil 2 tablespoons
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all-purpose flour 1½ tablespoons
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half-and-half 1½ cups
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panko crumbs or other breadcrumbs ¼ cup
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Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix 1 seasoning packet or 3 tbsp of shaker seasoning
Steps (4)
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1
Preheat the oven to 450°F. Butter a 2-quart gratin dish and coat the sides with Parmesan cheese.
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2
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.
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3
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.
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4
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.
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