Gratin of Brussels sprouts, Gruyère, and prosciutto from Six Seasons: A New Way with Vegetables (page 289) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dried breadcrumbs

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tweedles81 on January 01, 2019

    I agree with all other comments - this is good if you like something rich. We prefer our Brussels sprouts simply roasted with olive oil and salt (and sometimes a sauce). This recipe overcomplicates a really simple, tasty food. We will not be making this again but I can see how people might like it.

  • clcorbi on January 17, 2018

    Agree that this is very rich. My boyfriend really loved this; me, not as much. I prefer my brussels to be aggressively crispy, and in this preparation they end up more tender (even though the cheese/bread crumbs on top are very crisp). So, I'd probably not repeat this unless he really wanted it again.

  • MmeFleiss on September 10, 2017

    Very rich. I thought it was great, but my picky husband was not a huge fan and said he preferred just roasted Brussels sprouts with bacon.

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