Brussels sprouts gratinee
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Brussels sprouts |
| 3 | tablespoons | Butter |
| 3 | tablespoons | All-purpose flour |
| 2 | cups | Milk |
| 1 | teaspoon | Dijon mustard |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| 1 | cup | Cheddard cheese; shredded |
Directions
Cut X in base of each brussels sprout; cook in large pot of boiling salted water until tender-crisp, 7 to 9 minutes. Drain; refresh with cold water, press out excess water with towel. Let cook; halve.
In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minutes. Add milk; cook, stirring, until sauce boils and thickens, 3 to 5 minutes. Stir in mustard, salt, pepper and nutmeg. Remove from heat; stir in half of the cheese until melted. Stir in brussels sprouts.
Spoon into greased 11 x 7-inch baking dish. (Can be refrigerated for up to 1 day.) Sprinkle with remaining cheese; bake in 375øF oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes. Makes 8 servings.
Recipe by: Canadian Living
Posted to recipelu-digest by Nesb2@... on Feb 23, 1998