Brussels Sprouts Gratin

• 2 pounds Brussels sprouts, quartered
• 2 tablespoons butter, melted
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large onion, chopped
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream
• 1/8 teaspoon white pepper
• Dash ground nutmeg
• 1/2 cup shredded Gruyere cheese
• 1/4 cup grated Parmesan cheese

1. In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425u0b0 for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses.
3. Reduce heat to 350u0b0. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.

brussels sprouts, butter, salt, pepper, onion, butter, allpurpose, milk, heavy whipping cream, white pepper, ground nutmeg, gruyere cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/brussels-sprouts-gratin/ (may not work)