Old-fashioned Brussels Sprouts Au Gratin

Brussels Sprouts Au Gratin

Now that Fall is in full swing, I’m enjoying several seasonal vegetables. One of them is brussels sprouts.

Brussels Sprouts Au Gratin is an old-time way to serve them. The delicate essence of the cheese in the sauce nicely balances the slightly bitter taste of the brussels sprouts.

Brussels Sprouts Au Gratin

1 pint (2 cups) brussels sprouts

1 1/2 tablespoons butter

1 1/2 tablespoons flour

3/4 cup milk

2/3 cup shredded cheddar cheese

1/3 cup bread crumbs*

Preheat oven to 350° F. Wash the brussels sprouts and remove any wilted leaves; then put in a saucepan and cover with water. Bring to a boil using high heat, then reduce heat to medium and simmer until the brussels sprouts are tender (about 5 minutes). Drain well.

Meanwhile, in another pan, using medium heat, melt butter; then stir in the flour. Gradually, add the milk while stirring constantly; add the cheese. Continue stirring until cheese sauce thickens.

Add the brussels sprouts to the cheese sauce. Stir gently to combine. Put into a casserole dish, and sprinkle the bread crumbs on top of the mixture. Bake until hot and bubbly (about 15 minutes).

*Note: To make the bread crumbs, I took a bread crust, folded it into quarters, and then used a grater to grate the crumbs.

3 servings (Recipe can easily be doubled.)

An aside—I struggled when I wrote this post because I couldn’t decide whether to capitalize brussels. I googled it, and found that there was no consensus. I ended up using a lower case b –but don’t really like how it looks. What do you think? Should the b in brussels be capitalized?