Gratin of Brussels Sprouts

Ready in 1 hour

Make a cross on the root of the sprout for more even cooking. Substitute broccoli, cauliflower, zucchini or spinach for sprouts, if desired.

Top-ranked recipe named "Gratin of Brussels Sprouts"

4.3 avg, 3 review(s) 100% would make again


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2 pounds Brussels Sprouts
3 tablespoon Butter
3 tablespoon All purpose flour
2 cups milk
1 teaspoon Dijon mustard
pinch Nutmeg
1 cup Cheddar; grated

Original recipe makes 8



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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Verified by stevemur
Calories Per Serving: 162 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I 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.
RobieCooks46 2 years ago
Do NOT overcook sprouts.
Meghan 7 years ago
[I posted this recipe.]
Meghan 7 years ago
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