Brussel sprouts au gratin

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.