Cheesy Brussels Sprouts Gratin

Ingredients

• 1 1/2 pounds fresh Brussels sprouts
• 3 cloves garlic (minced)
• Olive oil
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk, warmed (plus more as needed)
• 1 1/2 cups shredded or grated Gruyere cheese (divided)
• 1/4 cup shredded parmesan cheese
• 1/3 cup cooked bacon (diced)

Instructions

1. 1

   --- Pre-roast the sprouts ---

2. 2

   Preheat oven to 400 degrees F.

3. 3

   Prep the Brussels sprouts: Trim the bottom stalk and remove any damaged outer leaves. Then, cut them in half lengthwise.

4. 4

   On a large sheet pan, toss the Brussels sprouts with the minced garlic, a few generous drizzles of olive oil, salt and pepper. Roast at 400F for 15-18 minutes.

5. 5

   --- Make the cheese sauce: ---

6. 6

   Meanwhile, in a medium saucepan, melt the butter over medium heat. Then, add the flour and whisk constantly for about 3 to 4 minutes, until thickened. This is called a roux. At this point, it should be a bit pale in color and smell a bit nutty.

7. 7

   Then, gradually add the warm milk, whisking to remove any lumps, until it starts to simmer. It will thicken as it heats up.

8. 8

   Add a ½ cup of the Gruyere cheese and stir until just melted. Season with salt and pepper to taste. Turn off the heat. If needed, add a little more milk if needed until desired consistency.

9. 9

   --- Assemble and bake ---

10. 10

    In a baking dish, toss the roasted sprouts with the prepared cheese sauce until evenly coated. Top with the remaining 1 cup of Gruyere cheese and the parmesan cheese.

11. 11

    Transfer the baking dish to a sheet pan to catch any spills, just in case.

12. 12

    Bake at 400 degrees F for 15-18 minutes until bubbly and golden brown on top. If desired, broil for 1-2 minutes for a deeper golden brown color.

13. 13

    To serve, top with the cooked bacon bits. Serve warm, and enjoy!