Brussels Sprouts Gratin

Ingredients:

2 pounds (4 cups) Brussels sprouts

6 slices turkey bacon

2 medium onions, diced

3 tablespoons butter

3 tablespoons flour

1/2 cup low sodium chicken broth

1 1/2 cups skim milk

1 cup shredded Parmesan cheese (packed)

1 teaspoon salt

1 teaspoon black pepper

Yield:

8, 1/2 cup servings

Directions:

Preheat oven to 400 degrees F. Wash Brussels sprouts and remove the outer leaves. Using a paring knife, score the core end of each sprout. In a large saucepan over medium-high heat, boil sprouts 3-5 minutes or until just tender. In a skillet over medium heat, cook turkey bacon until crisp. Remove from pan. Add the onions to the pan and cook until tender, about 5 minutes. Remove from pan. Melt butter in skillet. Add flour and stir until smooth. Using a whisk, slowly add chicken broth and milk. Stir until thick and smooth. Add cheese and stir until smooth. Add bacon and onions. Season with salt and pepper. Coat a 9-by-13 inch pan with non-stick spray. Place Brussels sprouts in pan and pour the gratin sauce over the top. Bake 25 minutes or until the top is lightly brown.