Brussels Sprouts Casserole

• 2 pounds fresh Brussels sprouts, trimmed and halved lengthwise (9 cups)
• 2 tablespoons olive oil
• 1/2 teaspoon black pepper
• 2 1/2 teaspoons kosher salt, divided
• 6 tablespoons all-purpose flour
• 4 cups whole milk, divided
• 8 ounces
• 4 Gruyere cheese, shredded (about 1 cup)
• 4 thick-cut bacon slices, cooked and crumbled
• 1 1/2 cups panko (Japanese-style breadcrumbs)
• 6 tablespoons (3 oz.) melted salted butter
• 1 tablespoon chopped fresh thyme

1. Preheat oven to 450u0b0F. Toss together Brussels sprouts, oil, pepper, and 1 teaspoon of the salt. Arrange in a single layer on a rimmed baking sheet lined with aluminum foil. Roast in preheated oven until lightly browned, about 15 minutes. Remove from oven; reduce oven temperature to 425u0b0F.
2. While sprouts roast, whisk together flour and 1/2 cup of the milk in a bowl. Bring remaining 3 1/2 cups milk to a boil in a medium saucepan over medium-high. Whisk in flour mixture; cook, whisking occasionally, until slightly thickened, about 2 minutes. Whisk in cheeses and remaining 1 1/2 teaspoons salt. Remove from heat.
3. Toss together roasted sprouts and crumbled bacon in a 2-quart square baking dish. Pour cheese mixture over sprouts-bacon mixture. Toss together panko, butter, and thyme in a bowl; sprinkle over mixture in baking dish. Bake at 425u0b0F until lightly browned, 12 to 15 minutes.

brussels sprouts, olive oil, black pepper, kosher salt, allpurpose, milk, gruyuere cheese, bacon, breadcrumbs, butter, thyme

Taken from www.myrecipes.com/recipe/brussels-sprouts-casserole (may not work)