Brussels Sprouts Au Gratin- Oh YUM!

This is a side dish that I'd been waiting to make for a couple of weeks now.

We finally got a night that Tom and I were home together and we tag teamed dinner!

After working all day (with 5 boys at my office!) and Tom working most of the afternoon, I wasn't sure we'd get it pulled together, but we did!

Tom took care of the meat on the grill and I tackled this amazing side dish!

First, you start with a pound of Brussels sprouts.

Trim the ends and place in microwave safe bowl.

 Add 1 c. water to bowl and cover.

Cook for 5 minutes, then drain.

(Note: If you aren't a fan of microwaving food, or if you don't have one, just plan on baking them for about 20 minutes in water, then proceed)

Meanwhile, get a handsome assistant. In our case, we used Cameron, age 12, to grate our fresh Parmesan cheese. 

Measure out cheese, salt, pepper, and almond flour and mix.

Then, cut in 2 TBSP butter (not melted) into this flour/cheese mixture till it is crumbly.

Once the sprouts are cooked and drained well, toss in 1 TBSP of butter till covered.

Next, pour from bowl into shallow baking dish.

Cover with 1/2 c. heavy cream.

Add on the flour/cheese mixture and crumble it over the mixture.

Then, add the last little bit of freshly grated Parm.

Bake at 400 degrees for 20 minutes till golden brown and bubbly.

We clearly didn't make a large enough batch, though we all did get a small portion. Next time I will surely double this recipe for our large, hungry crowd.

It got thumbs up all around and there was a request to "do this one again!"

Brussels Sprouts Gratin

(per Wheat Belly Cookbook)

1 pound fresh Brussels Sprouts

1 C. water

3 TBSP. butter, divided

1/4 c. almond meal/flour

1/4 c. plus 3 TBSP grated fresh Parmesan cheese

1/4 tsp. sea salt

1/4 tsp. black pepper

1/2 c. heavy cream