Ingredients
Scale
- 1 ½ pounds brussels sprouts, stems trimmed and most of the sprouts sliced in half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¾ teaspoon ground mustard powder
- ½ teaspoon cayenne pepper
- 2 cups whole milk
- sea salt and fresh cracked black pepper
- 2 tablespoons olive oil
- 1 cup diced yellow onion (from one small onion)
- 8 cloves of garlic, smashed and peeled but left whole
- 1 cup coarsely grated smoked Gouda cheese
- 1 tablespoon cornstarch
- 1 cup coarsely grated aged Gouda cheese
- 2 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 3 tablespoons fresh parsley
- sea salt and fresh cracked black pepper
Instructions
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- Bring a large pot of salted water to a boil. When boiling, add the brussels sprouts and simmer for 7 minutes, until they just begin to tenderize. Drain into a colander, cover with ice and rinse with cool water to stop the cooking process. Allow to rest while you assemble the rest of the ingredients.
- In a medium saucepan, melt butter over medium heat. Whisk in the flour, and whisk until the mixture is combined and starts to bubble slightly. Don’t let the mixture brown too much, but it’s ok if it browns a bit.
- Whisk in the spices and then slowly stream the milk into the butter and flour mixture, whisking as you stir. Whisk nearly constantly and as the milk comes to a light simmer it will begin to thicken slightly. Add a good pinch of both salt and pepper.
- Lower heat to low.
- In a small skillet heat olive oil over medium heat. Add onions and whole garlic cloves and saute until the onions are transluscent and beginning to brown and the cloves are browned.
- In a small bowl toss together smoked gouda cheese and cornstarch. Add the cheese to the thickening milk mixture and stir to combine. The cheese will begin to melt and the cornstarch will further thicken the sauce as it begins to simmer.
- Stir in the cooked onions and garlic.
- Cook until mixture is silky smooth and thickened.
- Melt remaining 1 tablespoon of butter in the medium skillet. Add the breadcrumbs and parsley and toss until coated in butter and browned slightly, about 4 minutes. Add a good pinch of salt and fresh cracked black pepper and place in a small bowl until it’s time to layer everything.
- Transfer drained brussels sprouts to a 2-quart baking disk. Add the aged gouda and toss to combine.
- Pour the smoked Gruyere cheese sauce over the vegetable mixture.
- Bake, uncovered, until bubbling and golden brown and the brussels sprouts are completely tender, about 30 minutes. Remove from the oven and top generously with breadcrumbs
- Brussels sprouts can be made ahead of time by blanching the vegetables, making the cheese sauce, assembling it all (except for the bread crumbs!) in the baking dish, covered and refrigerated. Before ready to serve, remove the cover from the dish, add the sauted bread crumbs and bake as usual. Enjoy!