Scalloped Brussels Sprouts |
|
 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a Canadian Living recipe that I often make with Christmas turkey dinner. Ingredients:
2 lbs brussels sprouts |
2 tablespoons butter |
1 onion, chopped |
1/4 teaspoon dried thyme |
1/4 cup all-purpose flour |
2 cups milk |
1 1/2 cups gruyere or 1 1/2 cups cheddar cheese, grated |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 cups fresh breadcrumbs |
1/2 cup gruyere or 1/2 cup cheddar cheese, grated |
2 tablespoons butter, melted |
Directions:
1. 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.
2. 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.
3. Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover Brussels sprouts and topping; refrigerate for up to 1 day.).
4. 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.
|
|