Make everyone at the table a lover of Brussels sprouts with this creamy cheesy gratin. It's a great holiday side dish and weeknight supper.
– 1 1/2 pounds medium Brussels sprout – 2 Tbsp butter – 3 large shallots, peeled and finely minced – 1 Tbsp flour – 1 Tbsp Marsala wine – 1/2 cup whole milk – 1/2 cup heavy cream, or half and half – 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided – salt and pepper to taste – pinch freshly grated nutmeg – fresh thyme leaves for garnish
Heat oven to 375F. Rinse and trim sprout stalks. Cut in half. Quarter big sprouts. Bring a large saucepan of salted water to boil.
Add sprouts and cook 3–4 minutes. Drain and immediately dip in ice water to stop cooking and set color. Drain sprouts when cool.
Sauté shallots in butter for 5 minutes in a skillet. Add the flour and stir for another minute without browning. Add Marsala and mix.
After cooking, let the wine soak in. Stir milk and cream into a thick sauce. Blend one heaping cup of cheese until melted after removing from heat.
Salt, pepper, and nutmeg to taste. Mix sprouts into cheese sauce. Create a regular 8x10 gratin dish. Bake 30 minutes till bubbling under loose foil.
Sprinkle with the remaining 1/2 cup cheese and broil until melted and browned. Add fresh thyme before serving.