40 Brussels sprouts (taken from a whole Brussels sprouts stalk) 1 tbs salt (for boiling sprouts) 2 tbs bacon fat or butter 1 tbs all-purpose flour 1 cup milk 1/2 cup heavy cream or additional milk tiny pinch of ground nutmeg 2/3 cup (about 2 ounces) grated Swiss Gruyere or extra-sharp Cheddar cheese salt and freshly ground black pepper
If you're using Brussels sprouts on the stalk, cut them off with a sharp knife. Pull away and discard the outermost dark leaves. Bring about 2 quarts of water to a rapid boil with the salt in a large pot. Preheat the oven to 350( F. If the Brussels sprouts are 1/2 inch wide or smaller, leave them whole. If they are about 3/4 inch wide, cut them in half through the base and if they are larger, cut them in quarters. Put the Brussels sprouts in the boiling water, boil for 5 minutes uncovered, and drain in a colander. Rinse them under cold running water. Heat the bacon fat in a small saucepan over medium heat and stir in the flour. Stir for about 2 minutes, or until the flour smells toasty, then slowly pour in the milk and cream in a steady stream while whisking. Add the nutmeg and bring to the boil. Simmer the sauce for 1 minute while whisking, until the sauce is smooth. Remove the sauce from the heat and stir in all but 2 tbs of the cheese. Season the sauce to taste with salt and pepper.
Butter an 8-cup or slightly larger oval gratin dish or baking dish just large enough to hold the sprouts in a single layer. Spread out the Brussels sprouts and pour over the sauce. Sprinkle over the remaining cheese. Bake until the sauce is bubbling around the edges and the top turns a golden brown, about 30 minutes. Serve immediately. - Updated: March 14, 2005
