Brussels Sprouts Au Gratin

READY IN: 48mins
Recipe by Sue Lau

Very dressy way to serve brussels sprouts. Has a nice, cheesy/creamy flavor, and is great for special occasions or when you just feel like having something a little out of the ordinary.

Top Review by M in MN

Good flavor for the cheese sauce. I learned that white wine Worcestershire sauce has had a name change: Lea and Perins now call it Marinade for Chicken. It contains a sweet white wine, corn syrup, spices, etc. <br/>I did not have any so I tried mixing 1/2 Tb. white wine with 1/2 T. regular Worchestershire sauce and a tad of sugar. Next time I'll have purchased the correct stuff and try it again. Who knows, might both be good. Also, I added a bit of butter to the bread crumbs and a tad more parmesan cheese.

Ingredients Nutrition

Directions

  1. Mix breadcrumbs with Parmesan in a small dish and set aside.
  2. Wash and trim fresh brussels sprouts; cut in half lengthwise.
  3. Boil fresh sprouts 11-12 minutes or until just tender.
  4. Drain fresh sprouts and place in a small buttered casserole dish.
  5. If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
  6. Melt butter in a small saucepan, over low heat.
  7. Add flour and stir until smooth.
  8. Add milk slowly, and cook, stirring, until thick and bubbly.
  9. Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
  10. Pour the sauce over the sprouts, and top with the breadcrumb mixture.
  11. Sprinkle paprika lightly and evenly over all.
  12. Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.

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