Even the biggest Brussels sprouts skeptics will be awe-ing over this indulgent cheesy and buttery casserole spread! The creamy goodness topped with baked crumbly bread crumbs pairs perfectly with a slice of Kneaders French Country Sourdough. Spoon onto a plate as a delicious dinner side or smear a hefty portion over tangy sourdough. After trying this recipe, you’ll wonder why anyone was ever skeptical over Brussels sprouts!

Ingredients: 

• 2 tablespoons unsalted butter, cubed, plus more for the dish
• Kosher salt
• 1 pound Brussels sprouts, outer leaves and stems removed
• Pinch of red pepper flakes
• Freshly ground pepper
• 1/2 cup heavy cream
• 1/2 cup grated white cheddar cheese or parmesan 
• 1/2 cup breadcrumbs
• 1 loaf of Kneaders French Country Sourdough

Directions:

1. Preheat the oven to 400 degrees
2. Add butter to a large baking dish. 
3. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
4. Drain the Brussels sprouts and coarsely chop. 
5. Transfer to the prepared baking dish and toss with red pepper flakes, salt and pepper to taste, then spread out evenly. 
6. Pour your heavy cream on top, sprinkle with shredded cheese and breadcrumbs and spread out your leftover butter pieces.
7. Bake the gratin until bubbly and golden brown, about 15 minutes.
8. Spread a layer over a slice of Kneaders French Country Sourdough and enjoy!