Ingredients
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2 tablespoons butter
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1 tablespoon flour
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1 cup heavy cream (or half and half or a combination)
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1 1/2 teaspoons sugar
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1/4 teaspoon pepper
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1/8 teaspoon paprika
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salt, as needed to taste
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1 cup shredded smoked gouda cheese (or regular Gouda, but I recommend smoked)
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1 tablespoon butter, melted
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1/4 cup soft breadcrumbs
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1 large shallot, finely chopped
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1 lb frozen Brussels sprouts (or 1 lb fresh Brussels sprouts, trimmed)
Instructions
- Preheat oven to 375°F Lightly grease/spray a casserole dish.
- In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
- While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
- Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
- Add cream to saucepan; stir.
- Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
- Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
- In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
- Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.