This is a simple gratin that works perfectly with almost any type of vegetable. Here, Brussels sprouts are paired with Swiss cheese sauce.
- 4 T unsalted butter
- ¼ C all-purpose flour
- 2 C milk
- 2 C Swiss cheese, grated and divided
- Salt and pepper
- 4 C Brussels sprouts, trimmed and halved
- 1 small onion, halved and thinly sliced
- Dash of paprika
- To make the cheese sauce: Melt butter over medium heat in a medium-sized saucepan.
Stir in flour and whisk to make a smooth paste. Cook for 2 minutes, stirring constantly.
- Gradually add milk and stir until the sauce is thick and smooth. Bring to a boil, stirring constantly. Stir in 1½ C cheese and cook until smooth and melted (about 2 minutes longer). Season with salt and pepper.
- Preheat oven to 425°. Lightly grease a 2-quart baking dish with butter or oil.
- Bring a large pot of salted water to a rolling boil. Add sprouts and cook for 1-2 minutes. Remove and put them in an ice-cold bath. Drain well.
- Spread a little of the cheese sauce on the bottom of the dish. Layer sprouts and onions in the dish, and season with salt and pepper. Pour the rest of cheese sauce over the vegetables. Sprinkle with grated cheese and paprika.
- Bake for 20-30 minutes, or until heated through and browned on top. Serve hot.