Brussels Sprouts Gratin

• Vegetarian

• Produce

  • 1 lb Brussels sprouts
  • 1 tsp Garlic
  • 1 Shallot, large

• Baking & Spices

  • 1 tbsp Flour
  • 1/2 tsp Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 5 oz Gruyere
  • 1 1/2 cups Milk

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 pound brussels sprouts
• 1-2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• freshly ground pepper to taste
• 2 tablespoons butter
• 1 large shallot, minced
• 1 teaspoon (about 1 large clove) garlic, minced
• 1 tablespoon flour
• 1 1/2 cups milk
• 5 ounces gruyere, grated and divided

Directions

• Preheat oven to 400 degrees F.
• Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
• Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
• In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
• Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
• Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.