Cheesey Gratin Of Brussels Sprouts |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Courtesy of FamilyFun magazine, I got this recipe a few years ago and this has turned my brussel sprout haters around. Who can resist a creamy cheesey casserole. I serve this now as a part of my Thanksgiving dinner and my family really loves it. Ingredients:
4 slices of bacon chopped and cooked crisp ....set aside and reserve the grease |
1 lg. onion fine chopped |
1 clove garlic minced |
2 lbs. fresh brussel sprouts halved |
1 1/2 c. milk |
1 c. chicken broth |
1/4 c. butter |
5 tblspn. flour |
3/4 c. grated parm cheese |
1 tblspn. dijon mustard |
1/2 tsp. salt |
1/4 tsp. dried thyme |
fresh cracked pepper to taste |
1 1/2 c. grated sharp white cheddar |
paprika for garnish (optional) |
Directions:
1. In 2 tblspns of the bacon grease, cook onion for 6-7 minutes.
2. Add garlic.
3. Remove from skillet and set aside.
4. Trim and and half the sprouts and cook in boiling water for about 5 minutes.
5. Drain and place in a 2 qt. casserole dish.
6. Top sprouts with the cooked onions and garlic.
7. Heat oven to 375 degrees.
8. Combine milk and chicken broth in a small saucepan.
9. Bring to a simmer then remove from heat.
10. Melt butter in a large saucepan, add flour and cook stirring over medium heat for about 1 minute until flour is light golden brown.
11. Whisk in half of the hot milk/broth mixture.
12. Heat and whisk unitl thick. Add remaining liquid and cook for about 5 minutes whisking frequently.
13. Whisk in parm cheese, mustard, salt, thyme, and pepper.
14. Pour this sauce evenly over the sprouts, onions and garlic.
15. Sprinkle evenly with the chopped cooked bacon and shredded cheddar and dust lightly with the paprika.
16. Place casserole in oven and bake for 30 minutes unitl bubbly.
17. Cool about 5 minutes before serving.
18. Enjoy!
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