Friday, February 24, 2012

Brussels sprouts with Gouda sauce

The smokey quality of Gouda cheese stands in well for bacon.  Of course, you could still add bacon if you really wanted to, but this sauce stands well on its own!

A mornay sauce is nothing more than a classic white sauce (aka bechamel sauce) with cheese added. 

Brussels Sprouts with Gouda Sauce

1 lb Brussels sprouts

Mornay Sauce:
2 T butter
2 T flour
1 c milk
2 oz grated Gouda cheese

Preheat the oven to 350.  Steam or parboil the sprouts on top of the stove until just barely soft.  Drain and place into an oven-safe dish. 

Prepare a white sauce (bechamel sauce) with the butter, flour, and milk.  Stir in grated Gouda cheese, reserving just a bit to sprinkle over the top later.

Pour the sauce over the sprouts and stir to coat.  Bake uncovered until hot and bubbly, about 15 to 20 minutes.  Top with a bit of leftover cheese and brown under the broiler just before serving.

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