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BRUSSELS SPROUTS CASSEROLE with potatoes and bacon
PHILOSOKITCHEN13Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. Brussels sprouts
- 3/4 lb. russet potatoes
- 12 oz. bacon
- 1 shallot (medium)
- 2 eggs
- 1/4 cup unsalted butter
- 6 Tbsp. flour (all-pourpose)
- 10 1/2 cups whole milk
- 9 oz. scamorza (or grated mozzarella)
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. mustard seeds (powder)
- 1 tsp. white pepper
- table salt (to taste)
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