Brussels Sprouts Gratin from Closet Cooking
(makes 4-6 servings)

2 pounds brussels sprouts (trimmed, cut in half)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
1/4 cup gruyère cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
1/2 cup panko bread crumbs
1/4 cup gruyere cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)

1. Blanch the brussels sprouts until just tender and set aside.
2. Melt the butter in a saucepan.
3. Mix in the flour and let simmer until it just starts to brown a little.
4. Mix in the milk, nutmeg, salt and pepper and cheeses and heat until it thickens.
5. Mix brussels sprouts into the bechamel sauce and pour into a baking dish.
6. Mix the bread crumbs and cheeses and sprinkle on top of the brussels sprouts.
7. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.