1 lb. Brussel sprouts, root end removed and cut in half (or quarters if very large)

3 Tbs. olive oil

1 tsp. salt

1 tsp. black pepper

1 large onion, chopped

8 garlic cloves, chopped

10 oz. white or cremini mushrooms, sliced

3 cups baby spinach leaves, packed

2 cups Swiss cheese

1 cup heavy cream


Preheat oven to 400 degrees.


Spread the Brussel sprouts on a foil lined baking sheet with sides.  Drizzle with 1 tablespoon of the olive oil and season with ½ teaspoon each of the salt and black pepper.  Toss with your hands so all of the sprouts are fully coated.  Bake for 20-30 minutes until they begin to brown and crisp, but still have a slightly firm texture when pierced with a fork. 


Heat remaining olive oil in a large skillet with sides, over medium high heat.  Add the onion and garlic to the pan and sauté until soft and fragrant.  Add the mushrooms to the pan and continue to cook, stirring frequently, until the mushrooms are lightly browned and have released some moisture.  Add the spinach to the pan and stir until just wilted.


Place half of the mushroom mixture in a 9” x 13” baking dish.  Top with half of the sprouts.  Sprinkle with 1 cup of the Swiss cheese.  Repeat layers and pour the cream evening over the top.  Place in the oven and bake for 30 minutes until bubbly and cheese has melted and lightly browned.  DEVOUR!


This gratin is also delicious as a one dish meal if you 2 cups of cooked chicken breast in the layers.