A turkey or prime rib dinner just can't go without this! This can be doubled if desired. To save some time cook the sprouts hours in advance or a day ahead.
- 1133.98 g Brussels sprouts
- 59.14 ml butter
- 1 onion, chopped
- 1.23 ml dried thyme (rub between fingers to release flavor)
- 14.79-29.58 ml fresh minced garlic (optional or to taste)
- 59.14 ml flour
- 473.18 ml half-and-half cream (I use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped)
- 354.88-473.18 ml gruyere cheese (or similar cheese like Swiss or Gouda, but it is better using the gruyere cheese)
- seasoning salt (can use regular salt)
- 473.18 ml fresh breadcrumbs
- 118.29 ml gruyere cheese, shredded (can use Gouda also)
- 44.37 ml butter, melted
- Set oven to 350 degrees.
- Grease a baking dish large enough to hold the mixture (about an 8-cup).
- To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
- Wash and trim the sprouts and cut an "X" in the bottom.
- Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
- Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
- Place into prepared baking dish.
- In a saucepan, melt butter over medium heat.
- Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
- Add/whisk in flour, cook whisking for 5 minutes.
- Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
- Remove from the heat.
- Add in the gruyere cheese; stir until melted.
- Pour the creamed mixture over the sprouts in the dish.
- Sprinkle with the topping mixture.
- Bake for about 30 minutes, or until golden brown and bubbly.