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

Ingredients

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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

Servings  

Preparation

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.

Credits

Added on Award Medal
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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