This One-Pan Brussels Sprouts Tahini Gratin is a knockout holiday side dish. It’s incredibly simple to make, and seemingly fancy. It’s filled with cream, tahini, nutty gruyere cheese, parmesan, shallots, garlic, and thyme. It gets topped with a crispy panko breadcrumb topping, so it’s richly creamy and savory, with a golden brown crunch – the best of both worlds. You won’t believe how quickly it comes together, and only uses one pan!
- 3 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 1 large shallot, thinly sliced
- 2 cloves garlic, finely chopped
- 1½ lbs Brussels sprouts, trimmed and halved
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup panko breadcrumbs
- 1 cup heavy cream
- 2 tbsp Soom Tahini
- 1 tsp chopped fresh thyme leaves, plus extra for serving
- 1¼ cups freshly grated gruyere cheese
- ⅓ cup freshly grated parmesan cheese
- Preheat oven to 400F. Heat a large oven-safe skillet over medium to medium-high heat. Add 2 tbsp butter and 1 tbsp olive oil. Once melted, add the shallot and garlic and sauté for 30 seconds – 1 minute or until fragrant. Add the brussels sprouts, salt, and pepper, and continue to sauté for 4-5 minutes, or until brussels are bright green and golden brown.
- Meanwhile, melt the remaining 1 tbsp butter in a microwave safe bowl. Once melted, add the panko breadcrumbs and a couple pinches of salt and freshly cracked black pepper. Stir until breadcrumbs are moistened. Set aside.
- Add the heavy cream, tahini, and thyme, and stir to coat. Add the gruyere and parmesan and stir to combine. Season with a pinch or two of salt and freshly ground black pepper, to taste. Remove from heat. Sprinkle with the panko breadcrumb topping. Bake for 10-15 minutes, or until the gratin is bubbly and the top is golden brown. Let cool for several minutes before serving. Garnish with fresh thyme leaves, if desired.