1/2 Photos of Brussels Sprouts Au Gratin
Sue Lau's Note:
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.
My Private Note
Units: US | Metric
- 1/4 cup fine dry breadcrumb
- 1 tablespoon grated parmesan cheese
- 2 lbs fresh Brussels sprouts (or 3 10-ounce pkgs. frozen sprouts)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 4 ounces swiss cheese, shredded
- 1 tablespoon white wine worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1Mix breadcrumbs with Parmesan in a small dish and set aside.
- 2Wash and trim fresh brussels sprouts; cut in half lengthwise.
- 3Boil fresh sprouts 11-12 minutes or until just tender.
- 4Drain fresh sprouts and place in a small buttered casserole dish.
- 5If using frozen sprouts, prepare according to package directions and drain, then place in casserole.
- 6Melt butter in a small saucepan, over low heat.
- 7Add flour and stir until smooth.
- 8Add milk slowly, and cook, stirring, until thick and bubbly.
- 9Add Swiss cheese, white wine Worcestershire sauce and salt and pepper, and mix until cheese melts.
- 10Pour the sauce over the sprouts, and top with the breadcrumb mixture.
- 11Sprinkle paprika lightly and evenly over all.
- 12Bake at 350 F, uncovered, for 20-22 minutes, or until golden and bubbly.
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Nutritional Facts for Brussels Sprouts Au Gratin
Serving Size: 1 (183 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 181.0
- Calories from Fat 83
- Total Fat 9.2 g
- Saturated Fat 5.6 g
- Cholesterol 27.6 mg
- Sodium 283.1 mg
- Total Carbohydrate 17.0 g
- Dietary Fiber 4.5 g
- Sugars 2.9 g
- Protein 10.1 g
The following items or measurements are not included:
white wine worcestershire sauce