Festive Brussels Sprouts Au Gratin

8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"Brussels Sprouts are always a good accompaniment for an autumn, winter, or Holiday meal. Here in this recipe Gruyere or Swiss cheese, white wine Worcestershire sauce, and Parmesan elevate plain ole sprouts to something more special."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (181.5 g)
  • Calories 808.5
  • Total Fat - 79.3 g
  • Saturated Fat - 27.6 g
  • Cholesterol - 95.1 mg
  • Sodium - 397 mg
  • Total Carbohydrate - 6.3 g
  • Dietary Fiber - 0.2 g
  • Sugars - 2.9 g
  • Protein - 16.5 g
  • Calcium - 209.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.2 mg

Step 1

Combine breadcrumbs and Parmesan cheese; set aside.

Step 2

Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cook sprouts in boiling water to cover 12 minutes or until barely tender.

Step 3

Drain and place in a lightly greased 1 1/2 quart gratin dish or an 11" x 7" x 1 1/2" baking dish. Set aside.

Step 4

Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.

Step 5

Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Step 6

Add Gruyere cheese and next 3 ingredients, stirring until cheese melts.

Step 7

Spoon sauce over brussels sprouts; sprinkle with breadcrumb mixture and paprika. Bake, uncovered, at 350-degrees-F for 20 minutes or until browned and bubbly.

NOTE: 3 [10 oz.] pkgs. of frozen brussels sprouts may be substituted for the fresh. Prepare according to the package directions before assembling the casserole


Tips & Variations


No special items needed.

Related

KATO BABY

Wow, these brussel sprouts were really festive. We loved them. They were quick and easy to make with excellent results. The cheese sauce was beautiful and smooth, velvety and delicious. Thank you for sharing a recipe that I will make again and again. Kudos for making it into my Best of Cookbook for 2016. I can't wait to make this recipe again. Made FYC tag game

review by:
(14 Dec 2016)