Directions

1. Preheat the 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.

2. 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.

3. 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.