From “Five Ingredient Fix,” by Claire Robinson (Grand Central). Serves 4 as a main course, 6-8 as a side dish.
Ingredients
2 pints Brussels sprouts (about 1 1/2pounds), trimmed
3 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature
5 ounces Gruyère cheese, grated (about 1 cup grated)
Kosher salt and freshly cracked black pepper, to taste
Directions
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook 5 to 7 minutes, until bright green and beginning to soften; drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Add 3/4 of the cheese, and stir until melted and smooth. Season the sauce well with salt and heavily with pepper.
Halve the Brussels sprouts through the core, and put them in an even layer in a 2-quart baking dish. Pour the sauce over the sprouts, and evenly top with the remaining cheese. Bake in the center of the oven 10 to 15 minutes, until golden and bubbling on top.
