This is a crowd pleaser that is rich enough for the Christmas table. Brussels sprout gratin is easy and impressive!
You will need:
4 cups brussels sprouts trimmed and quartered
2 cups shredded cheddar cheese ( gruyere would be great as well)
1 cup cubed chicken or turkey optional
1 tablespoon ghee
2 tablespoons of water
salt and pepper
Preheat the oven to 425 degrees. In a heavy bottomed pan or enameled cast iron skillet add the sprouts and two tablespoons of water. Bring to a rapid simmer and place a lid on top of the pan to steam the sprouts for 3 minutes. Then drain the water and add in the ghee. Keep the heat at medium-low and make sure all the sprouts are coated in ghee. Add in the chicken and mix well. Take off the heat. COver with cheese evenly and put into the 425 degree oven. Watch the sprouts carefully so they do not burn but it should take 20 minutes for the cheese to melt and begin to bubble. I do not want my sprouts to be mushy and overly cooked. I want them to have a very light bite to them. If you prefer the sprouts to be softer you can steam for 5 minutes.
Served with cranberry sauce, a tart jam, or chutney would be delicious!