1poundBrussels sproutstrimmed of outer leaves and sliced in half
¼tspsalt
¼tspfresh ground black pepper
1Tbspbutter
½cuponionchopped
1Tbspflour
½cupmilk
¼cuphalf & half
1tspthyme
¾cupGruyere or Swiss cheeseshredded
freshly grated parmesan cheese
Instructions
Preheat oven to 400℉. Spray a shallow casserole dish with cooking spray.
Add the Brussels sprouts and season with salt and pepper. Spray more olive oil over the sprouts and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
Heat a medium saucepan over medium to low heat. Melt and butter and add the onion, sauté the onion until softened, about 4 to 5 minutes. Sprinkle the flour over the onion and stir until the flour is incorporated. Add the milk and half & half and stir until the mixture is combined. Cook over medium-low heat for about 4 minutes, stirring, until the sauce is thickened and bubbly.
Add thyme and half of the grated Gruyere cheese into the sauce and stir until the cheese is melted and incorporated into the sauce.
Pour the sauce over the baked Brussels sprouts, and top with the remaining cheese and the grated parmesan. Bake for 15 minutes until top is lightly browned and bubbly.