Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 1.5 cups heavy cream
  • 0.5 cup whole milk
  • 0.25 tsp freshly grated nutmeg
  • 1.5 cups Gruyère cheese, shredded
  • 0.75 cup Parmigiano-Reggiano, finely grated and divided
  • 0.5 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh thyme leaves, chopped

Instructions:

  1. Toss 2 lbs Brussels sprouts with 2 tbsp extra virgin olive oil, 1 tsp kosher salt, and 0.5 tsp cracked black pepper on a large sheet pan. Roast at 400°F for 15 minutes until slightly softened and charred in spots.
  2. In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Add 4 cloves minced garlic and cook for 1 minute until fragrant and sizzling.
  3. Whisk in 3 tbsp all purpose flour and cook for 2 minutes to remove the raw flour taste. Slowly pour in 1.5 cups heavy cream and 0.5 cup whole milk, whisking constantly until the mixture thickens and coats the back of a spoon.
  4. Remove the pan from heat. Stir in 0.25 tsp freshly grated nutmeg, 1.5 cups shredded Gruyère, and 0.5 cup Parmigiano Reggiano until the sauce is silky and smooth.
  5. Place the roasted sprouts into a 9x13 baking dish and pour the cheese sauce over them, tossing gently to coat.
  6. Combine 0.5 cup Panko breadcrumbs, 2 tbsp melted butter, the remaining 0.25 cup Parmigiano Reggiano, and 1 tbsp chopped fresh thyme in a small bowl.
  7. Sprinkle the crumb mixture evenly over the sprouts. Bake at 400°F for 15 minutes until the top is deeply golden and the sauce is bubbling.