Scalloped Brussels Sprouts
This recipe makes 8 servings
|Per Serving: about||-|
|total fat||17 g|
|sat. fat||10 g|
- Portion size: 8
- 2 lb 2lbBrussels sproutBrussels sprouts
- 2 tbsp 2tbspbutter
- 1 1oniononions, chopped
- 1/4 tsp 1/4tspdried thyme
- 1/4 cup 1/4cupall-purpose flour
- 2 cups 2cupsmilk
- 1-1/2 cups 1-1/2cupsshredded Gruyère cheese
- 3/4 tsp 3/4tspsalt
- 1/4 tsp 1/4tsppepper Topping:
- 1-1/2 cups 1-1/2cupsfresh bread crumbs
- 1/2 cup 1/2cupGruyère cheese, Cheddar or Gouda cheese
- 2 tbsp 2tbspbutter, melted
Trim brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish.
In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over brussels sprouts.
Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover brussels sprouts and topping; refrigerate for up to 1 day.)
Cover and bake brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.
Additional information :
Scalloped Brussels Sprouts and Chestnuts:
Add 1-1/2 cups (375 mL) chestnuts to the casserole with the brussels sprouts.