Yield
12 servings

How to Make It

Step 1

Melt 1/4 cup plus 2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Set aside.

Step 2

Sauté chestnuts and mushrooms in 2 tablespoons butter in a large skillet for 2 minutes. Add Brussels sprouts; sauté an additional 2 minutes.

Step 3

Place vegetable mixture in a shallow 3-quart baking dish. Pour reserved sauce over vegetable mixture; sprinkle with cheese. Bake at 300° for 30 minutes.

Oxmoor House Homestyle Recipes

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