Brussels sprouts gratin with pearl onions

Recipe Beth Jacob. Food Styling Kari Wardrop. Photography Jerry Grajewski.


1 pound Brussels sprouts

1 cup pearl onions, skins removed

1 cup 35% whipping cream

1/2 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

1/2 cup panko (Japanese bread crumbs)

1/2 cup grated Parmesan cheese


Cut large Brussels sprouts in half, leaving small ones whole. In large pot of boiling salted water, cook sprouts for 4 minutes; add pearl onions and cook for 3 more minutes. Drain and place in ovenproof casserole.

Preheat oven to 375°F. Stir whipping cream with salt and pepper. Pour over vegetables. Top with panko and Parmesan. Bake for 45 minutes, until top is golden and cream is bubbling.