Brussels sprout gratin

Another recipe for Brussels sprouts to share with you, it is like French cheese gratin but this time we use Brussels sprout instead of potato.

Ingredients
About 40 Brussels sprouts

Bechamel sauce:
2tbsp butter
2tbsp flour
2 cups whole milk (I used skim milk instead of whole milk)
Salt & pepper
2/3 cup grated smoked Gouda cheese (I used regular grated cheese)

2/3cup grated aged Gouda cheese (I used regular grated cheese)
Coarse salt

Instructions
1. Preheat the oven at 190°c

2. Prepare the bechamel: 
- In a sauce pan, melt butter at medium heat

- Add flour and whisk until mixture, mix well

- Whisk in 1/2cup milk at first, to blend well into the mixture, then pour little by little the rest of the milk

- Raise heat to medium high and bring to boil. Keep stirring. Now the milk becomes hotter

- Reduce heat to low and cook, keep stirring with a spetula or wooden spoon, until thickened, it takes about 12-15 mins

- Add in salt and pepper, mix well

- Turn off the heat, add cheese and stir until melted

3. Cook the Brussels sprouts:
- In a pot, boil the water and then add in Brussels sprouts
- Cook for 10mins until tender => use a knife to pierce into the sprouts
- Remove water, then transfer the sprouts to a baking dish

4. Assemble gratin:
Pour bechamel over the Brussels and sprinkle the cheese and salt
Bake for 25mins or until golden

Enjoy!