Scalloped Brussels Sprouts

• 2 lbs Brussels sprouts
• 2 tablespoons butter
• 1 onion, chopped
• 1/4 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 1/2 cups gruyere or 1 1/2 cups cheddar cheese, grated
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Topping
• 1 1/2 cups fresh breadcrumbs
• 1/2 cup gruyere or 1/2 cup cheddar cheese, grated
• 2 tablespoons butter, melted

1. Trim Brussels sprouts; cut X in base of each. In saucepan of boiling salted water, cook Brussels sprouts for 7 to 9 minutes or until tender-crisp. Drain and chill under cold running water; press out excess water with towel. Cut in half if large; place in shallow greased 8-cup (2 L) casserole dish.
2. In saucepan, melt butter over medium heat; cook onion and thyme, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Add milk; cook, stirring, for 6 to 8 minutes or until thickened. Remove from heat and stir in cheese, salt and pepper; pour over Brussels sprouts.
3. Topping: In bowl, stir together bread crumbs, cheese and butter. (Make-ahead: Cover Brussels sprouts and topping; refrigerate for up to 1 day.).
4. Cover and bake Brussels sprouts in 375u0b0F (190u0b0C) oven for 30 minutes. Uncover and sprinkle with topping; bake for about 20 minutes or until golden and bubbly.

brussels, butter, onion, thyme, flour, milk, gruyere, salt, pepper, topping, fresh breadcrumbs, gruyere, butter

Taken from www.food.com/recipe/scalloped-brussels-sprouts-491123 (may not work)