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In large saucepan of boiling, salted water, add Brussels sprouts and boil until tender crisp, 7 to 9 minutes. Drain and refresh with cold water. When cool, thinly slice.
In saucepan on medium heat, melt butter, stir in flour and cook 1 minute. Add milk and stir to boil. Beat in Dijon, nutmeg, salt and pepper to taste. Add cup Cheddar. Stir in Brussels sprouts.
Spoon into buttered gratin dish; sprinkle with remaining cheese. Refrigerate and bake when needed at 375F for 20 minutes or until topping browns and sauce bubbles. Serves 8.
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RobieCooks46 1 year agoI loved this recipe. I have always hated Brussels sprouts. I added some minced garlic to it. About a teaspoon min. would do. We used more because Portuguese use more.
Meghan 6 years agoDo NOT overcook sprouts.
Meghan 6 years ago[I posted this recipe.]