- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 1/4 cups milk
- 1 cup chicken broth
- 1/2 cup grated sharp white Cheddar, Swiss or Parmesan cheese
- Salt & freshly ground black pepper
- 1 pound Brussels sprouts
- 1/4 cup fresh bread crumbs mixed with 1/4 cup grated cheese (use the same type that you use for the sauce)
Step 1: Preheat an oven to 400 degrees F. Lightly grease a baking dish.
Step 2: Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook, uncovered, until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes, until cold, to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on the size. Set aside.
Step 3: In a small saucepan, heat the butter until frothy. Stir in the flour and cook slowly, stirring constantly for a minute. Add the milk and broth, whisking vigorously and bring the liquid to a boil. Reduce the heat and simmer the sauce for 3 to 5 minutes. Stir in the cheese, remove the sauce from the heat and whisk it just until the cheese has melted. Season to taste with salt and pepper.
Step 4: Arrange the Brussels sprouts in the bottom of a baking dish. Spoon the sauce over the top evenly. Top with breadcrumbs mixed with cheese and drizzle melted butter over everything. Bake for 20 minutes or until the cheese sauce is bubbly.
Enjoy this savory Brussels sprouts gratin from FoodNetwork!