Brussels Sprouts Gratin

• For the brussels sprouts:
• 1 pound brussels sprouts
• 1 cup low-sodium chicken broth or stock
• 1/2 cup heavy cream
• 1 tablespoon whole-grain mustard
• 1 teaspoon maple syrup (grade B preferred)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the gratin topping:
• 1 cup bread crumbs made from dry bread
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons (1/2 tablespoon) maple syrup (grade B preferred)
• 1/4 teaspoon kosher salt

1. Preheat oven to 350u0b0 F with a rack in the middle or lower middle position.
2. Remove hard stem end and any bruised or wilted leaves from brussels sprouts. Shred them using the slicing disc of a food processor, alternately use a mandoline set at 1/8- to 1/4-inch thick, or slice them by hand. Set aside
3. Whisk together remaining brussels sprouts ingredients in a medium bowl. Stir in the shredded brussels sprouts, then transfer mixture to a gratin or shallow baking pan (a 1-quart gratin or an 8-inch square baking pan). Spread in an even layer.
4. Combine the gratin topping ingredients in a medium bowl. Toss until the crumbs are well-coated and the mixture is homogenous. Sprinkle in an even layer over brussels sprouts.
5. Bake until the topping is golden brown in the center and dark golden brown around the edges, about 35 minutes. Editors' note: Our gratin took about 50 minutes to uniformly brown. Rotate the pan after 20 minutes to promote even browning. Serve immediately.

brussels sprouts, brussels sprouts, chicken broth, heavy cream, wholegrain mustard, maple syrup, kosher salt, freshly ground black pepper, bread crumbs made, pecans, unsalted butter, maple syrup, kosher salt

Taken from food52.com/recipes/19804-brussels-sprouts-gratin (may not work)