Brussels Sprouts Au Gratin

Want to get the kids to eat Brussels Sprouts??  Want to get YOURSELF to eat your Brussels Sprouts?? LOL  You can, by adding CHEESE J

I am a huge fan of almond milk, it’s the only milk I drink and use in baking, but I prefer to use whole cow’s milk for this recipe.

Brussels Sprouts Au Gratin

Ingredients:

2 pints of Brussels Sprouts (trimmed and cleaned)

3 tbsp of butter

3 tbsp whole wheat flour

2 cups milk, at room temperature

5 oz of Gruyere cheese, grated (about  1 cup)  (Feel free to substitute whatever cheese you like, I just love Greyure, it’s a French version of Swiss cheese, no holes, and doesn’t smell like feet J )

Directions:

Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook 5 to 7 minutes, until bright green and beginning to soften; drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Add 3/4 of the cheese, and stir until melted and smooth. Season the sauce well with salt and heavily with pepper.

Halve the Brussels sprouts and put them in an even layer in a 2-quart baking dish. Pour the sauce over the sprouts, and evenly top with the remaining cheese. Bake in the center of the oven 10 to 15 minutes, until golden and bubbling on top.