Brussels Sprouts Gratin

Kevin happens to be a huge lover of Brussels sprouts and though he loves when I make them roasted with olive oil, balsamic vinegar, and a light dusting of powdered sugar (yes, I said powdered sugar!) I thought I would try something new this year.  

I found this recipe in the Thanksgiving issue of Food Network Magazine.  I made and tested the recipe as printed.  While it was very good, we all agreed that the addition of some fresh horseradish would have been a great enhancement.

2  tablespoons unsalted butter, cut into pieces, 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
1/2 cup breadcrumbs

Directions

1.  Preheat the oven to 400 degrees F and butter a 2-quart baking 
dish. 

2.  Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
3.  Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. 

4.  Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.

5.  Bake until gratin is golden and bubbly.