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Reviewed Brussels Sprouts Gratin
"We made this last night for the first time with a couple of minor addtions - one sliced leek wilted briefly in a saute pan with a little margarine before mixing it in with the sprouts. Also, we added about another 1/2 - 3/4 C shredded Gruyere too.
After taking it out of the oven, I let it stand for about 10 minutes; it was a bit runny. About 15-20 minutes later, though, it had started to thicken up nicely.
Maybe a little more cooking time, or be sure to let it rest for a good while afterward and, 'get its act together.'
This was well worth the effort, and we recommend it to anyone - We'll be cooking it for Thanksgiving, too.
Reviewed Brussels Sprouts Gratin
"We made this last night for the first time with a couple of minor addtions - one sliced leek wilted briefly in a saute pan with a little margarine before mixing it in with the sprouts. Also, we added about another 1/2 - 3/4 C shredded Gruyere too.
After taking it out of the oven, I let it stand for about 10 minutes; it was a bit runny. About 15-20 minutes later, though, it had started to thicken up nicely.
Maybe a little more cooking time, or be sure to let it rest for a good while afterward and, 'get its act together.'
This was well worth the effort, and we recommend it to anyone - We'll be cooking it for Thanksgiving, too.
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