Prep time: 15 min
Cook time: 25- 35 min
Ready in: 40- 50 min
Serves: 6- 8
Ingredients:
4 c. Brussels sprouts- trimmed
3 T. butter
3 T. flour
2 c. milk- room temperature
Salt
Pepper
1 c. Gruyere- grated
Directions:
- Preheat oven to 400
- Bring a large pot of salted water to a boil over medium heat
- Add Brussels sprouts and cook until bright green and beginning to soften, about 5- 7 min
- Remove sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process
- Make sauce by melting butter and flour together in a saucepan over medium heat
- Cook, stirring, until smooth and bubbling, about 1 min
- Slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2- 3 min
- Season sauce well with salt and heavily with pepper
- Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish
- Pour sauce over sprouts and sprinkle cheese evenly over the top
- Bake in the center of the oven until the top is golden and bubbling, about 10- 15 min
*Julie found recipe here
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