BRUSSELS SPROUTS AU GRATIN
-1 Tablespoon butter
-2 ½ tablespoons flour
-2 cups milk
-¼ teaspoon ground nutmeg
-1 teaspoon salt
-½ teaspoon fresh rosemary, chopped
-½ teaspoon fresh thyme, chopped
-1 ¼ cups Gruyere cheese, shredded
-½ cup Parmesan cheese, shredded
-2 pounds brussels sprouts, cut in half and blanched
-2 shallots, peeled and sliced
Preheat oven broiler.
In a large, high-sided skillet, cook bacon over medium-high heat for 4 minutes or until crisp. Remove bacon with a slotted spoon, and let drain on paper towels.
In the same pan, add butter and flour, and stir, creating a roux. Whisk in milk, bring to a simmer, and reduce heat to medium-low. Continue to whisk until sauce thickens slightly. Season the sauce with nutmeg, salt, rosemary, and thyme, and stir.
Whisk in 1 cup Gruyere and Parmesan, a quarter cup at a time, until melted and blended. Add in brussels sprouts, shallots, and bacon, and toss to coat. Spoon mixture into a casserole dish or ovenproof skillet, and sprinkle the top with remaining Gruyere.
Broil casserole for 5-7 minutes or until bubbly and lightly browned on top. Let rest for 5 minutes before serving.
Enjoy with loved ones