- 8
Ingredients
- 1/4 c. fine, dry breadcrumbs
- 1 Tb. grated Parmesan cheese
- 2 lbs. fresh brussels sprouts, or sub 3 (10 oz.) pkg. frozen prepared to pkg. directions
- 2 Tb. butter
- 2 Tb. flour
- 1 1/2 c. milk
- 1 c. (4 oz.) shredded Gruyere or Swiss cheese
- 1 Tb. white wine Worcestershire sauce
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. paprika
Preparation
Step 1
Combine breadcrumbs and Parmesan; set aside. Wash brussels sprouts; remove discolored leaves. Trim ends, and cut in half lengthwise. Cook sprouts in boiling water to cover 12 minutes or until barely tender. Drain and place in a lightly greased 1 1/2 qt. gratin dish or an 11x7x1 1/2" baking dish. Set aside.
Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Add Gruyere cheese and next 3 ingredients, stirring until cheese melts. Spoon sauce over brussels sprouts; sprinkle with breadcrumb mixture and paprika. Bake, uncovered, at 350 degrees for 20 minutes or until browned and bubbly.