Ingredients:

  • 1.5 lbs (680g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (3g) kosher salt
  • 1/4 teaspoon (0.5g) black pepper
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • 4 tablespoons (57g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/4 teaspoon (0.5g) ground nutmeg
  • 1/4 teaspoon (0.5g) garlic powder
  • 1/2 teaspoon (3g) Dijon mustard
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (3g) kosher salt, or to taste
  • 1/4 teaspoon (0.5g) black pepper, or to taste
  • 1 cup (113g) shredded Gruyère cheese
  • 1 cup (113g) shredded sharp cheddar cheese
  • 1/2 cup (50g) Panko breadcrumbs
  • 2 tablespoons (28g) melted unsalted butter

Instructions:

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, pepper, and minced garlic. Spread in a single layer on the prepared baking sheet.
  2. Roast for 20-25 minutes, or until tender and slightly browned, tossing halfway through.
  3. Melt butter in a large skillet or saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
  4. Gradually whisk in milk, ensuring no lumps form. Add nutmeg, garlic powder, Dijon mustard, Worcestershire sauce, salt, and pepper.
  5. Continue whisking until the sauce thickens, about 5-7 minutes.
  6. Remove from heat and stir in Gruyère and cheddar cheese until melted and smooth.
  7. Pour the cheese sauce over the roasted Brussels sprouts and toss to coat evenly.
  8. Transfer the cheesy brussels sprouts to the prepared baking dish.
  9. In a small bowl, combine Panko breadcrumbs and melted butter. Sprinkle evenly over the top of the gratin.
  10. Bake for 10-15 minutes, or until golden brown and bubbly. Let stand for a few minutes before serving.