Festive Brussels Sprouts Au Gratin
October 25, 2016
"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."
- 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
Combine breadcrumbs and Parmesan cheese; set aside.
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.
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.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add Gruyere cheese and next 3 ingredients, stirring until cheese melts.
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.