Brussels Sprouts Gratin

[happybird]

This looks fabulous. I love brussels sprouts, but firmly stand by the idea that cheese sauce makes everything better- especially if there is gruyere in that cheese sauce.

[efhmc]

1. Looks yummy.

[elleng]

2. MAY pick up some Gruyere, next time I'm @ grocery;

it's a delightful cheese, and would be perfect on toast!

[happybird]

3. It's great on burgers! nt

[elleng]

4. Would be good; I like FONDUE,

but that's a stretch, these days; had it last in France 10+ years ago.

[happybird]

5. When I ws a kid, Mom used to break out the Sterno and make fondue whenever the power went out

It was always fun and exciting. She kept pumpernickel and rye bread in the freezer for just such an occasion and we dipped little squares of them in the cheese.

We had the 70’s burnt orange fondue pot, and the handles on the long forks were (of course) avocado green and harvest gold.

[elleng]

6. LUCKY!

First I 'heard' of it was 1957, the year of Sputnik and the family took a Europe trip, a sign @ hotel restaurant in Switzerland said FONDUE, but took years before I really learned about it, and it was NOT @ home, like you lucky ones!

[Laura PourMeADrink]

7. Looks great! I was glad they didn't parboil the brussel

sprouts first. I have tried that and it ruins them. They turn too cabbagey flavored.

So excited that I got Cooks Country membership recently. They annoy me with their 1/8 tsp of this or that but their study and experiment with technique is unsurpassed.