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

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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

  • bernalgirl on February 14, 2025

    The original recipe is half sheet pan and half gratin, so I followed the sheet pan part and then added parboiled mini gnocchi to make a one-recipe dinner. I used the full 3 oz package of prosciutto because that’s what came in the package. I also added a bunch of broccolini because my Brussels sprouts fell short, proving this works with any roastable vegetable. My family requested more “cheese sauce”, which forms miraculously in the second bake just by adding cream and grated Gruyère. Next time I’d add the gnocchi at the sheet pan stage instead of parboiling for the sake of texture I’m sure the original recipe is an elegant side but this Josh McFadden-Melissa Clark-mashup delivered a hearty and delicious weeknight dinner.

  • 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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