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Lucy’s Brussels Sprouts Gratin

Active Time: 30 minutes • Total Time: 1 hour 10 minutes • Serves: 8


2 pounds fresh Brussels sprouts, trimmed and each cut in half
5 tablespoons Schnucks unsalted butter, divided
2 large shallots (about 4 ounces), minced (about 2/3 cup)
1 tablespoon Schnucks all-purpose flour
1 cup Schnucks whipping cream
8 ounces Gruyère cheese, preferably natural European Gruyère, shredded
1 tablespoon chopped fresh thyme leaves
1/2 teaspoon freshly ground black pepper
1/2 Schnucks mini loaf French bread (about 4 ounces), cut into large chunks
3 tablespoons grated Parmesan cheese, preferably Parmigiano-Reggiano
1 tablespoon chopped fresh parsley leaves

1. Preheat oven to 375°F. Heat covered 4- to 5-quart saucepan of water to boiling over high heat. Add Brussels sprouts and cook 5 to 7 minutes or until tender but not soft; drain.

2. Meanwhile, in 12-inch skillet, melt 2 tablespoons butter over medium heat. Add shallots and cook 3 to 4 minutes or until tender and golden, stirring frequently. Add flour and cook 2 to 3 minutes or until golden. Stir in cream; heat until mixture simmers, stirring occasionally. Add Gruyère cheese, thyme and pepper and stir until cheese melts. Add Brussels sprouts and toss until well coated in sauce. Pour mixture into 2-quart or 11 x 7-inch glass or ceramic baking dish.

3. In food processor with knife blade attached, pulse bread until coarse crumbs form. You should have about 2-1/4 cups. In microwave-safe medium bowl, heat remaining 3 tablespoons butter in microwave oven on high 35 to 40 seconds or until melted. Add breadcrumbs, Parmesan cheese and parsley to butter and stir until well combined. Sprinkle breadcrumb mixture evenly over Brussels sprouts. Bake 30 to 35 minutes or until edges bubble and top turns golden brown. Let stand 10 minutes before serving.


Each serving: about 395 calories, 27 g total fat (17 g saturated), 92 mg cholesterol, 238 mg sodium, 22 g carbohydrate, 5 g fiber, 3 g sugars, 16 g protein