Brussels Sprout Casserole with Crispy Prosciutto

🤯🤯🤯 My mind is still blown after this one. This creamy, cheesy brussels sprout casserole will convert ANY brussels sprout hater into a lover. TRUST.

Fare Thee Well Brussels Sprout Casserole with Crispy Prosciutto

If you or your guests don't eat pork you can axe the prosciutto and it will still be freaking DELISH!



Want to make this recipe ahead of time? 👇👇👇

Follow recipe through step 5. Allow to cool, then cover & refrigerate pan until ready to cook. Remove pan from the fridge 1 hr prior to cooking then follow steps 6 & 7. Put the prosciutto on a baking tray in the oven at 400F for 5 mins to re-crisp.


Brussels Sprout Casserole with Crispy Prosciutto

Serves 6


What you'll need:


2 lbs brussels sprouts, halved

2 tbsp olive oil

Salt & pepper, to taste

5 slices of prosciutto


Cream Sauce

1 yellow onion, minced

2 cloves garlic, minced

3/4 cup heavy cream

2 tbsp dijon mustard

3/4 cup grated gruyere cheese


Breadcrumb Topping

2 tsp olive oil

Zest of 1 lemon

1/2 cup panko bread crumbs



Steps:


1. Preheat oven to 400F


2. On a large baking sheet lined with parchment toss 2 lbs halved brussels sprouts with 2 tbsp olive oil & season with salt and pepper. Weave the pieces or prosciutto between the brussels sprouts. Roast for 15 minutes.


3. Meanwhile prepare the cream sauce. Melt 2 tbsp butter to a large oven-proof skillet. Add the minced onion & garlic and sweat it down for 3-4 minutes over medium heat. Add 3/4 cup heavy cream to the skillet along with 2 tbsp of dijon mustard and stir to combine. Bring to a slight simmer and cook for 2-3 minutes. Mix in 3/4 cup grated gruyere cheese and stir until cheese is completely melted. Season to taste & turn off heat.


4. After 15 minutes remove the brussels and prosciutto from the oven. Transfer the crispy prosciutto to a plate and set aside.


5. Add brussels to the pan with the cream sauce and gently fold together until the cream sauce has coated the brussels.


6. Combine 1/2 cup panko bread crumbs, lemon zest and 2 tbsp olive oil in a bowl. Sprinkle the panko bread crumb mixture evenly over top of the brussels. Transfer the skillet to the oven and bake uncovered, for 10-15 mins or until golden brown on top.

NOTE: if making this ahead of time reheat for 25-30 minutes.


7. Crumble the crispy prosciutto on top & serve!



Enjoy!

Chef Jill's Signature







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