Creamy Brussels Sprouts Gratin
photo by *Parsley*
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 453.59 g frozen Brussels sprouts (or fresh Brussels sprouts)
- 14.79 ml butter
- 118.29 ml chopped white onion
- 14.79 ml flour
- 118.29 ml sliced mushrooms
- 118.29 ml half-and-half cream
- 118.29 ml milk
- 1.23-2.46 ml salt
- 1.23 ml white pepper
- 1.23 ml thyme
- 1.23 ml paprika
- 78.78 ml shredded swiss cheese
- 78.78 ml shredded cheddar cheese
- 14.79 ml butter, melted
- 59.14 ml soft breadcrumbs
directions
- Preheat oven to 350.
- If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
- directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
- In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
- Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
- Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
- In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
- Bake at 350 for 25-30 minutes or until bubbly on top.
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RECIPE SUBMITTED BY
*Parsley*
United States