Creamy Brussel Sprouts Au Gratin

• Vegetarian

• Produce

  • 4 cups Brussel sprouts
  • 2 cloves Garlic
  • 1 tsp Thyme, dried

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt & pepper

• Dairy

  • 3 tbsp Butter, unsalted
  • 4 oz Gruyere cheese
  • 2 cups Heavy cream or milk

Found on littlefiggy.com

Description

Ingredients

• 4 cups Brussel Sprouts, cleaned and trimmed
• 3 Tbls unsalted Butter
• 4 oz (1 cup) Gruyere Cheese, grated (you can substitute other sharp flavored cheeses)
• 2 cups Heavy Cream or Milk
• 3 Tbls All-Purpose Flour
• 2 cloves Garlic, minced (can use ½ tsp Garlic granules/powder if preferred)
• Salt & Pepper to taste
• 1 tsp dried Thyme (optional)

Directions

• Preheat oven to 400°F. Butter baking oven proof baking dish.
• In a large saucepan, bring salted water to a boil then add in the Brussel Sprouts. Cook for about 6 - 8 minutes, the Brussel Sprouts will be bright green in color and just starting to soften. Remove from heat and place in bowl of ice water to prevent them from cooking further.
• In a medium saucepan over medium heat, melt the Butter and add in the flour, stirring and cook for about a minute until its smooth.
• Slowly whisk in the Cream/Milk and add in the Garlic, cook for about 3 minutes, whisking occasionally until the sauce thickens. Remove from heat and season with Salt and Pepper and Thyme if using.
• Drain the brussel sprouts then halve each one.
• In a prepared 2 quart baking pan or dish, layer the Brussel Sprouts evenly and half of the Cheese.
• Pour the Cream mixture slowly over the cheese and brussel sprouts.
• Top with the remaining grated Cheese distributing evenly over the Cream and Brussel Sprouts.
• Bake in a preheated 400°F oven for 12 - 15 minutes or until bubbly and starting to turn golden on top.
• Enjoy.