Brussels Sprouts Gratin

Preheat the oven to 400ºF.

Bring a pot of water to a boil and add the Brussels sprouts. Cook for 5 minutes, drain and set aside to cool enough to handle.

Add half of the olive oil to a large saute pan, heat and whisk in the flour. Reduce heat to medium low and slowly whisk in the milk. Continue whisking for a few minutes until the mixture begins to thicken. Remove from the heat and add the cheese, nutmeg and garlic powder. Season with salt and pepper to taste.

Cut the stems off the Brussels sprouts and slice in half or quarters, depending on how large they are. Add them to the saute pan. If your pan is oven safe, you can use it to bake the gratin, or spoon the mixture into separate dishes, if you like. I baked mine in individual gratin dishes.

Combine the breadcrumbs with the remaining olive oil, mix well and sprinkle over the top of your gratin. Bake for approximately 20 minutes or until the top is a light golden brown.