Brussels Sprouts au Gratin
This creamy, cheesy dish of Brussels sprouts will please even the most ardent vegetable hater
Ingredients
- 1/4 cup fine dry breadcrumbs
- 1 Tbs. grated Parmesan cheese
- 2 lbs. fresh Brussels sprouts or 2 10-oz. packages frozen
- 2 Tbs. butter
- 2 Tbs. flour
- 1-1/2 cups milk
- 1 cup shredded Gruyere or Swiss cheese
- 1 Tbs. white wine Worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp. pepper
- 1/4 tsp paprika
Instructions
- Combine breadcrumbs and Parmesan cheese; set aside. Trim ends from Brussels sprouts and cut in half lengthwise
- Cook fresh sprouts in boiling water for 12 minutes, or until barely tender (Cook frozen sprouts according to package directions.)
- Drain and place in lightly greased 1-1/2 quart baking dish. Set aside.
- Melt butter in saucepan over low heat; blend in flour, stirring until smooth. Cook, stirring constantly for 1 minute. Gradually add milk; cook over medium heat, stirring constantly until thick
- Add cheese and next three ingredients, stirring until cheese melts. Spoon sauce over Brussels sprouts; top with breadcrumb mixture and sprinkle with paprika. Bake uncovered at 350 degrees for 20 minutes or until brown and bubbly
