My recipe for double-baked Brussels sprouts is modeled after The Union House‘s recipe featured in the Milwaukee Journal-Sentinel. The recipe as described did not work for me. I found that the Brussels sprouts were not cooked enough after 20 minutes. Additionally, the heavy cream never thickened/absorbed.
To remedy this, I added about a tablespoon of flour after the dish had been cooking for 20 minutes. Here’s where I baked it twice. (Before baking for the second time I also added two slices of provolone cheese to give the dish a bit of a flavor oomph – prior to adding the provolone cheese the only thing I tasted was cream.) The flour, provolone cheese and additional cooking time turned the dish into exactly what I wanted.
- 1 ½ lb brussels sprouts, outer leaves removed, halved lengthwise
- 1 ½ to 2 c. heavy whipping cream (or enough to cover)
- 1 T. flour
- 3 T. fresh marjoram leaves, minced
- Salt and black pepper to taste
- ¼ c. panko or dried bread crumbs
- 1 T. freshly grated Parmesan cheese
- two slices provolone cheese
- ½ T. butter
- In a 4-quart saucepan, combine brussels sprouts and enough lightly salted water to cover. Bring to a boil and simmer until just tender, about 5 minutes. Drain and chill.
- Preheat oven to 350 degrees.
- In a medium bowl, stir together cream, flour and marjoram and season to taste with salt and pepper. Place sprouts in a 1 to 2-quart casserole dish and pour the cream mixture over. Sprinkle with bread crumbs and Parmesan cheese and put a chip of butter on top.
- Bake, uncovered, in preheated oven 15 to 20 minutes or until bread crumb mixture is lightly browned and cream is bubbling around the edges.
- Remove from the oven and add two slices of provolone cheese bake until the cheese has begun to brown and Brussels sprouts are cooked through.
PS – The awesome chafing dish pictured was purchased at World Market this Christmas Eve.