Brussels Sprouts Gratin with Breadcrumbs

Boil the Brussels sprouts for 4 minutes. Drain and steam dry. Preheat the oven to 200C/400F.

While the Brussels sprouts are cooking, make the sauce. Melt the butter in a large pan or a saucepan and add the chopped shallots with the thyme leaves to it, sauté over low heat for 10 minutes without colouring it, then add the minced garlic and cook for 30 seconds longer.

Stir in the flour and continue cooking while stirring until it smells a bit nutty, now pour in the whole milk while stirring with a whisk to avoid lumps, add the nutmeg and a pinch of salt and cook over low heat for 10 minutes stirring once in a while until the sauce thickens and coats a spoon. Now blend it with an immersion blender for a silky smooth sauce or leave it as it is. Stir in the grated cheese and continue stirring over low heat till blended. Then slowly blend in the white wine if you are into that delicious Swiss fondue taste. Taste and add more salt if needed.

Prepare the breadcrumb topping by mixing the melted butter with the breadcrumbs and chopped walnuts.

Butter a shallow baking dish ( or you can bake it in the same skillet you made the sauce in) and add the Brussels sprouts, then pour the sauce over them, and top with breadcrumb and nut topping the cook in the preheated oven for 25 minutes until hot and bubbly and the breadcrumbs are golden.