Brussels Sprout and Gruyère Gratin

Directions

1Preheat oven to 375° F.

2Fill a large pot with water and bring it to a boil. Add the Brussels sprouts and cook for 5 - 6 minutes until slightly tender. Drain the water from the pot and run the Brussels sprouts under cool water to stop the cooking process. Pat the Brussels sprouts as dry as possible.

3While the Brussels sprouts are cooking, cook the minced garlic in the butter in a large saucepan until fragrant. Whisk in the flour and cook for 1 minute. Slowly add in the milk and cook for 5 - 6 minutes or until thickened, whisking to remove any flour clumps.

4Remove the saucepan from the heat and stir in ½ of the gruyere cheese. Stir until melted and season with salt and pepper.

5Pour the gruyere mixture over Brussels sprouts and stir till they are evenly coated. Add the mixture to a large baking dish and sprinkle the remaining cheese on top. Bake for 20 - 25 minutes until nicely browned (I broiled the dish for the last 1 - 2 minutes).