Brussels Sprouts Gratin

Method

1. 1

   Preheat the oven to 200°C / 400°F and lightly butter a medium baking dish.

2. 2

   Trim the Brussels sprouts, remove any damaged outer leaves, and cut them in half through the stem.

3. 3

   Bring a large pot of salted water to a boil, add the sprouts, and blanch for 4 minutes until bright green.

4. 4

   Drain well, then spread the sprouts on a clean towel for 5 minutes so excess moisture evaporates.

5. 5

   Melt the butter in a saucepan over medium heat, add the garlic, and cook for 30 seconds without browning.

6. 6

   Whisk in the flour and cook for 1 minute to form a smooth roux.

7. 7

   Gradually whisk in the milk and cream, then simmer for 3–4 minutes until lightly thickened.

8. 8

   Stir in Dijon mustard, salt, pepper, nutmeg, half the Gruyère, and all the Parmesan until smooth.

9. 9

   Arrange the sprouts in the baking dish, pour over the cheese sauce, and sprinkle with remaining Gruyère.

10. 10

    Mix panko with olive oil and thyme, scatter over the top, then bake for 20–25 minutes until bubbling and golden. Rest 5 minutes before serving.