appetizers

Leek and Brussels Sprouts Gratin

Serve as a hearty meatless main or rich and creamy side dish with pork chops or chicken.  
10 min
PREP TIME
50 min
COOK TIME
160
CALORIES
8
INGREDIENTS

INGREDIENTS 8 SERVINGS

  • 1 1/2 pound (750 grams) Brussels sprouts , trimmed and halved lengthwise
  • 1 3/4 cup (425 milliliters) half-and-half (10%) cream
  • 2 medium leeks, white and light-green parts only , sliced into ½-inch (1.25 cm) rounds
  • 1 tablespoon (15 milliliters) McCormick® Dry Mustard
  • 1/2 teaspoon (2 milliliters) salt
  • 1 tablespoon (15 milliliters) fresh lemon juice
  • 1/2 cup (125 milliliters) panko breadcrumbs or dry breadcrumbs
  • 1/2 cup (125 milliliters) shredded aged Cheddar or Swiss cheese

Preparation

  • 1 Preheat oven to 375°F (190°C).
  • 2 In large pot of boiling salted water, cook Brussels sprouts just until crisp-tender, 3 to 4 minutes. Drain and set aside.
  • 3 In large wide saucepan over medium-high heat, combine cream, leeks, dry mustard and salt. Bring to boil; reduce heat, cover and simmer for 5 minutes or until leeks are almost tender. Stir in Brussels sprouts and heat through, about 2 minutes.
  • 4 Stir in lemon juice. Transfer mixture to greased shallow 9-inch (23 cm/2.5 L) casserole dish. Combine panko and cheese; sprinkle evenly on top. Bake 25 to 30 minutes, or until golden and bubbling.

NUTRITION INFORMATION

(per Serving)

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