Categories: Sides
Ingredients
- 3 tsp kosher salt, divided
- 3 lbs. Brussels sprouts, trimmed and halved
- 2 tbsp. unsalted butter
- 3/4 cup thinly sliced onion
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups half-and-half, room temp
- 2 cups shredded Gruyere, divided
- 1 tbsp. chopped fresh thyme
- 3/4 tsp black pepper
- Garnish: chopped fresh thyme
Directions
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Preheat oven to 375. Spray a 13×9-inch ceramic baking dish with cooking spray.
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In a large Dutch oven, bring 4 inches of water and 2 tsp salt to a boil over medium-high heat. Add Brussels sprouts; cook until crisp-tender, about 5 minutes. Remove using a slotted spoon, and transfer to an ice water bath. Drain well, and let dry on paper towels.
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In same Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook for 1 minute, stirring constantly. Gradually whisk in half-and-half until smooth; bring to a simmer.
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Remove from heat; gradually whisk in 1 1/2 cups cheese until melted and smooth. Whisk in thyme, pepper and remaining 1 tsp salt. Stir sprouts into cheese sauce until well combined. Spoon into prepared pan, and sprinkle with remaining 1/2 cup cheese.
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Bake until bubbly and cheese is melted, about 30 minutes. Increase oven temperature to broil; broil until top is golden brown, 3-5 minutes. Let stand for 5 minutes before serving. Garnish with thyme.