Scalloped Brussels Sprouts


Scalloped Brussels Sprouts Recipe
(From Canadian Living Holiday Best Issue)

2 lb brussels sprouts
2T butter
1 onion, chopped
1/4 t. dried thyme
1/4 c. flour
2 c. milk
1 1/2 cups shredded Gruyere cheese
3/4 t. salt
1/4 t. pepper

TOPPING:

1 1/2 cups fresh bread crumbs
1/2 c. shredded Gruyere, Cheddar or Gouda cheese
2T butter

Trim brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook brussels sprouts for 7 to 9 mins, 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 casserole dish. In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally for 5 min or until softened. Sprinkle with flour; cook, stirring, for 1 min. Add milk; cook, stirring, for 6 to 8 mins or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over brussels sprouts.

TOPPING: In bowl, stir together bread crumbs, cheese and butter. (Make ahead: Cover brussels sprouts and topping, refrigerate for up to 1 day.)

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

 
::Notes from Celeste– I don’t really enjoy bread crumb toppings, so we just topped this with the cheese for the last 20 minutes, completely skipping the breadcrumbs. We plan to make this again, adding different cheeses, or using different cheese altogether (Gruyere is a bit pricey… but I had some left from Holiday cooking). We also think it would be really great with sliced garlic added in with the onions.
 

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