Brussel Sprouts Gratin

Ingredients
50g butter - coarsely chopped
1/3 cup flour
400 ml milk
150 ml cream
80g Taleggio or brie - rind discarded, broken into small pieces
500g Brussels sprouts - trimmed, outer leaves discarded
1 tsp thyme leaves

Method
Preheat oven to 190 degrees C.

Heat butter in a saucepan over medium-high heat until foaming, then add flour and stir continuously until sandy coloured (1-2 minutes).

Gradually add combined milk and cream, whisking continuously until smooth and incorporated (4-6 minutes).

Bring to the boil, stir in Taleggio/brie and season to taste.

Steam Brussels sprouts in a steamer until almost tender (5-7 minutes), then drain and transfer to a buttered 2-litre ovenproof dish.

Pour sauce over sprouts, scatter with thyme and bake until golden and bubbly (20-30 minutes).

Serve hot.