Brussel sprouts au gratin
1 1/2 lbs Brussel sprouts
1 1/2 cups ricotta
1 1/2 cups whipping cream
2 tsp Dijon mustard
1 1/2 tsp fresh thyme leaves
1/4 tsp salt
1/3 cup bread crumbs
1 tbsp melted butter
1/3 cup parmigiana-reggiano
Generous pinches of freshly ground nutmeg
Generous pinches of pepper
Preheat oven to 375 degrees.
Bring a large pot of water to a boil.
Trim Brussel sprouts and remove outer leaves. Cut small ones in half and large ones into quarters. Boil sprouts until almost fork tender about 3 - 5 minutes. Drain well and divide between 6 gratin dishes.
Place ricotta in a medium bowl. Slowly wisk in cream, Dijon, thyme, salt, nutmeg and pepper. In a seperate bowl mix bread crumbs and butter, then parmigiano.
Pour ricotta mixture over Brussel sprouts and sprinkle with bread crumb mixture. Cover with foil, place on a baking sheet and bake for 15 minutes. Uncover and broil for 2 more minutes until bread crumbs are lightly golden. Serve warm.
Or put Brussel sprouts in a casserole dish, cover with ricotta mixture, top with bread crumbs and bake for approximately 20 minutes covered, remove cover and bake another 5 - 10 minutes until topping is lightly browned.