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Brussels Sprouts Gratinée

vegetables

2 pounds Brussels sprouts
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups milk
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1 cup shredded Cheddar cheese

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 cool; halve. In saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. 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 375°F oven for 30 minutes or until bubbly. Brown under broiler for 2 minutes.

Contributor: Canadian Living - December, 1991

Yield: 8 servings

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