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Scalloped Brussels Sprouts

Food Network Canada
YIELDS
8 servings
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Ingredients

Scalloped Brussels Sprouts

2
lb(s) brussels sprouts
2
Tbsp butter
1
onion, chopped
¼
tsp dried thyme
¼
cup flour
2
cup milk
1 ½
cup shredded gruyere cheese
¾
tsp salt
¼
tsp pepper

Topping

1 ½
cup fresh breadcrumbs
½
cup gruyere cheddar or Gouda cheese, shredded
2
Tbsp butter, melted
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Directions

Step 1

Preheat oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Cover and bake brussels sprouts in 375°F (190°C) oven for about 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.

Step 5

In bowl, stir together bread crumbs, cheese and butter.

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