Au Gratin Brussels Sprouts

Submitted by Mrs.Khaylis

"Another one of my Favorites, I found this on the internet a couple years ago on another site and I have stayed pretty true to the recipe. I have turned on quite a few to Brussels Sprouts in the proccess also."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄2 lbs fresh Brussels sprouts or 20 ounces frozen Brussels sprouts, trim and rinse if using fresh
• 1 1⁄2 tablespoons butter or 1 1/2 tablespoons margarine
• 1⁄4 teaspoon salt
• 2 tablespoons flour
• 1⁄4 cup milk, plus
• 2 tablespoons milk
• 1 cup sour cream
• 2 tablespoons grated parmesan cheese
• 1 cup shredded cheddar cheese

directions

1. Cook Brussels sprouts until tender in boiling salted water.
2. Drain well and place in shallow baking dish.
3. Make a thick sauce by melting the butter in a saucepan.
4. Add flour and salt.
5. Cook a minute or so.
6. Remove from heat and gradually stir in the milk and sour cream.
7. Return to heat and cook until thickened but not boiling.
8. Stir in Parmesan cheese and pour over the sprouts.
9. Sprinkle with Cheddar cheese.
10. Place in hot oven or broiler to melt cheese.

Reviews

[bmcnichol]

We love brussel sprouts and this was a different way for me to make them. We enjoyed them but thought they needed a bit more seasoning. I did add a good bit of pepper but think it could have used some garlic too. I followed the recipe as written other then I cooked the whole thing on the stove.

 

[Krsi Sue]

Delicious! My kids and I love this recipe! It is a nice change from plain or vinegared sprouts. The sour cream gives it a nice smooth flavor. Would be great using monterey jack cheese as well. Thanks!

 

[eatrealfood]

Nice, but I don't think brussels sprouts works totally well in a gratin form. I think I will just stick to sauteed or roasted, but this was nice enough to try anyway.

 

[Marsha D.]

What a new way of fixing brussel sprouts! It was very delicious. Thanks for sharing the recipe.

 

[*Parsley*]

These are great! My kids and I ate this for lunch today. The sauce gets nice and thick. I used light sour cream. I reccommend using the broiler to make the cheese nice and bubbly. I think next time I will add some minced onion or garlic to the sauce. Thanx for this recipe!