Brussel Sprout Gratin
- 16 oz brussel sprouts, trimmed
- salt and pepper
- olive oil
- 1 tbs butter
- 1 tbs flour
- 3/4 cup milk (I used 2%)
- 2 oz grated Gruyere (use white cheddar if Gruyere is not available or too pricey)
- a couple sprinkles of grated parmesan
Preheat oven to 400.
Toss brussel sprouts with a drizzle of olive oil and season with salt and pepper. Roast for 20 minutes. Stir and then cook another 10 minutes.
Meanwhile, melt butter in pan. Stir in flour and cook for 3-4 minutes until flour taste is cooked out. Stir in milk, and a bit more salt and pepper. Let thicken for a minute. Stir in half the Gruyere and a sprinkle of parmesan. Pour over top of brussel spouts. Sprinkle remaining Gruyere and parmesan over top. Bake another ten minutes until brown and bubbly. Enjoy!