Scalloped Brussels Sprouts

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup gruyere or 1/2 cup cheddar cheese, grated
• 2 tablespoons butter, melted

Recipe

• 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 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 topping: in bowl, stir together bread crumbs, cheese and butter. (make-ahead: cover brussels sprouts and topping; refrigerate for up to 1 day.).
• 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.