Dinner Delight
Brussel Sprout Gratin
These brussel sprouts have appeal for their ease of preparation and great taste. A new side dish-perfect for your entertaining table. You can use NORDICA 1% or 2% Cottage Cheese for the Creamed cottage cheese.
Preparation Time:
20 minutes
Ingredients:
| 2 lb | Ontario Brussel Sprouts, trimmed | 1 kg |
| 2 tbsp | GAY LEA Butter | 25 mL |
| 1 | onion, finely chopped | 1 |
| 3 | cloves Ontario Garlic | 3 |
| 1 cup | chopped Ontario Mushroom | 250 mL |
| 2 cups | NORDICA Creamed Cottage Cheese | 200 mL |
| 1 tbsp | Dijon mustard | 15 mL |
| 1 cup | shredded Gruyere cheese | 250 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| Gratin: | ||
| 1-1/2 cups | fresh breadcrumbs | 375 mL |
| 1/3 cup | chopped fresh Italian parsley | 75 mL |
| 2 tbsp | GAY LEA Butter, melted | 25 mL |
Instructions:
Cut an X in base of each brussel sprout and cook in pot of boiling salted water for about 7 minutes or until tender crisp. Drain and rinse under cold water. Drain again and press out any excess water. Cut any large brussel sprouts in half and place into shallow greased 10-cup (2.5 L) casserole dish.
In skillet melt butter over medium high heat and cook onion, garlic and mushrooms for about 5 minutes or until softened. Stir in cottage cheese and mustard. Remove from heat and add Gruyere cheese, salt and pepper. Pour over brussel sprouts. Cover and bake in 375 F (190 C) oven for 30 minutes.
Gratin: Meanwhile, in bowl, combine breadcrumbs, parsley and butter and stir until moistened. Uncover brussel sprouts and sprinkle Gratin over top and bake for 20 minutes or until golden and bubbly.
Tip: After cooking the brussel sprouts, chill under cold water and drain well. Pat dry and keep refrigerated for up to 2 days.
Serves: 8