Brussels Sprouts Gratin

I've been on a savory side kick lately, but last night skipped the meat all together and went straight for the veggies! I tried this Brussels Sprouts Gratin recipe from Claire Robinson, one of my favorite chefs. I lightened up the dish by using less butter, reduced fat cheese and nonfat milk, but would make this again without trying to "skinny down" the recipe.(I did add a piece of crumbled bacon on top though, which I would do again!) Here's the recipe (full fat and all!):

Ingredients

• 2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
• 3 tablespoons butter
• 3 tablespoons unbleached all-purpose flour
• 2 cups milk, at room temperature
• Kosher salt and freshly cracked black pepper
• 5 ounces Gruyere, grated (about 1 cup grated)

Directions

Preheat oven to 400 degrees F. 

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and 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 milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. 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 sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.