Directions

1. Boil Brussels sprouts in a large pot of boiling water (salted) for approximately 5 – 8 minutes (until crisp and slightly tender). Drain and run under cool water. Spread the sprouts in a single layer onto a dish towel to allow them to dry completely.
2. Melt the butter in a large saucepan over medium heat and cook the garlic until fragrant (about one minute). Sprinkle the garlic with flour and whisk for about one minute. Slowly whisk in the half-and-half. Simmer this mixture, whisking constantly until thickened (approximately 6 – 7 minutes).
3. Remove from the heat and whisk in about one third of each of the cheeses. Fold in the dried Brussels sprouts and season with salt and pepper.
4. Transfer to a buttered 3-quart baking dish. Top with remaining shredded cheese and then top with bread crumbs. Bake at 375 F until bubbly and the top is golden brown (25 – 30 minutes). Let stand five minutes before serving.