CHEESY GRATIN OF BRUSSELS SPROUTS
From Family Fun magazine. My sister in law made this at Christmas and it was great!! Here is what FF had to say: With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse. It can be made early in the day, refrigerated, then baked before mealtime. (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)
Provided by Darcys Diner
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.
- Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°F.
- Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.
- Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
- Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.
- Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.
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RUSTY HENDRIX
[email protected]This recipe was easy to follow and the results were delicious. The Brussels sprouts were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely recommend this recipe to others.
Avir Khan
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the roasted Brussels sprouts and the cheese sauce. I would definitely make this again.
Rhodessa Aiono
[email protected]This dish was a bit time-consuming to make, but it was definitely worth the effort. The Brussels sprouts were roasted to perfection and the cheese sauce was rich and flavorful. I would definitely recommend this recipe to others.
Md.Sumon Ahmed
[email protected]I'm not a big fan of Brussels sprouts, but I tried this recipe anyway and I was pleasantly surprised. The sprouts were roasted until they were crispy on the outside and tender on the inside, and the cheese sauce was creamy and flavorful. I would defi
Md Moula
[email protected]This recipe was easy to follow and the results were delicious. The Brussels sprouts were tender and flavorful, and the cheese sauce was rich and creamy. I would definitely recommend this recipe to others.
Wisdom Gbemu
[email protected]This cheesy gratin of Brussels sprouts was a bit too rich for my taste. The cheese sauce was very heavy and the sprouts were a little too soft. I think I would prefer a recipe with a lighter sauce and more roasted sprouts.
Samantha Donoghue
[email protected]I was pleasantly surprised by how much I enjoyed this dish. I'm not usually a fan of Brussels sprouts, but the roasting process really mellowed out their flavor. The cheese sauce was also very tasty. Overall, a great recipe!
carol andrescavage
[email protected]This dish was absolutely divine! The Brussels sprouts were roasted to perfection and the cheese sauce was rich and flavorful. I especially loved the crispy shallots on top. Will definitely be making this again soon.
Haji Mohammedy
[email protected]I'm always looking for new and interesting ways to cook Brussels sprouts, and this recipe definitely delivered. The sprouts were roasted until they were slightly caramelized and then smothered in a creamy cheese sauce. So delicious!
Lovala Eugene
[email protected]Brussels sprouts can be a tough sell at my dinner table, but this recipe was a game-changer! The sprouts were roasted to perfection and the cheese sauce was creamy and indulgent. Even my pickiest eater went back for seconds.
Sbusiso Mhlongo
[email protected]This cheesy gratin of Brussels sprouts was a hit! The sprouts were perfectly tender and the cheese sauce was rich and flavorful. I loved the addition of bacon and shallots, which added a nice smoky and savory flavor. Definitely a dish I'll be making