Scalloped Brussels Sprouts

13 ingredients
4 steps

Ingredients

  • 2 lbs Brussels sprouts
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 1/2 cups gruyere or 1 1/2 cups cheddar cheese, grated
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Topping
  • 1 1/2 cups fresh breadcrumbs
  • 1/2 cup gruyere or 1/2 cup cheddar cheese, grated
  • 2 tablespoons butter, melted

Directions

  1. 1
    Trim Brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish.
  2. 2
    In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over Brussels sprouts.
  3. 3
    Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover Brussels sprouts and topping; refrigerate for up to 1 day.).
  4. 4
    Cover and bake Brussels sprouts in 375°F (190°C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.

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