Brussels Sprout Gratin

Not your average Brussels sprout!

Directions:

Heat oven to 375°.
In a large bowl, combine Brussels sprouts, onions, garlic, white cheddar, rosemary, thyme, flour, salt, and pepper. Toss to combine. Coat a 9x13-inch pan with cooking spray and transfer Brussels sprout mixture to pan. Pour half & half over Brussels sprouts.
In a small bowl, combine parmesan, breadcrumbs and olive oil. Mix until combined and sprinkle over Brussels sprouts.
Bake for 30 minutes or until golden brown. Add fresh parsley and serve.

Tip: This can be made ahead of time. Add all ingredients in step 1 besides half and half. Wrap in plastic wrap and keep in the refrigerator up to 2 days. Add half and half right before baking and continue with remaining steps.

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen

Ingredients:

2 pounds Brussels sprouts, ends removed and shaved thin

1 onion, diced

4 cloves garlic, minced

2 cups shredded Specially Selected Aged Reserve White Cheddar

1 teaspoon Stonemill Ground Rosemary*

2 teaspoons Stonemill Ground Thyme*

2 tablespoons Baker's Corner All Purpose Flour

1 teaspoon ground Stonemill Sea Salt Grinder

1/2 teaspoon ground Stonemill Peppercorn Grinder

Carlini Olive Oil Cooking Spray