Creamy Brussels Sprouts Gratin

środa, 5 lutego 2014

Creamy Brussels Sprouts Gratin

Time: 45 mins

Ingredients

  • 1 lb frozen Brussels sprouts (or fresh Brussels sprouts)
  • 1 tablespoon butter
  • 1/2 cup chopped white onion
  • 1 tablespoon flour
  • 1/2 cup sliced mushrooms
  • 1/2 cup half-and-half cream
  • 1/2 cup milk
  • 1/4-1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon thyme
  • 1/4 teaspoon paprika
  • 1/3 cup shredded swiss cheese
  • 1/3 cup shredded cheddar cheese
  • 1 tablespoon butter, melted
  • 1/4 cup soft breadcrumbs

Directions

  • 1 Preheat oven to 350.
  • 2 If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
  • 3 directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
  • 4 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.
  • 5 Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
  • 6 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.
  • 7 In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
  • 8 Bake at 350 for 25-30 minutes or until bubbly on top.

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