Brussels Sprout Gratin

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I have the book "5 Ingredient Fix", and the recipe in there for Brussels Sprouts Gratin includes an important, possibly vital step to make this recipe, and I can't for the life of me figure out why the website doesn't include it. Here:

"Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently until think and creamy, 2 to 3 minutes. **Add 3/4 of the cheese and stir until melted and smooth.** Season the sauce well with salt and heavily with pepper."

Hopefully this will help some of you who thought this recipe bland, or the sauce not thick enough. Try it again the right way, and you'll be all over this.

This'd get five stars if it had the missing sentence in there...

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Since the 3 TBS of butter is being used, add minced garlic and about 1/2 TSP of dry oregeno and basil.
Other than that, very good recipe.

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Made this for the holidays and it was great. Very fresh ingredients. Used frozen sprouts and they were great. I cooked them until just "done" so they would retain their color which they did. Even the guests who were not "fans" of brussel sprouts loved this dish. Will keep and make again !I also used swiss cheese and it was just as tasty

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It was tasty and very easy... however, I found it to be a little heavy.

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My husband loves Brussels Sprouts, so I thought I'd make them for him using this recipe. I 'like' them, but after fixing these for Christmas last year, I have to say I've got stronger feelings for them like....love! I can't wait until Thanksgiving to make them again! They are very rich, so I wouldn't want to have them very often, but these are fantastic! I LOVE this recipe. Thanks, Claire.

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I made this for Christmas dinner. If you already Brussels Sprouts, this recipe is okay. If you are not a fan of Brussels Sprouts, this recipe is not going to convert you. I may try to make this dish again - but I will use way less cheese. I also agree with the comments that the sauce requires something to pick up the flavor - such as garlic and other ingredients. For every day use, I agree that you just can't beat olive oil, sea salt and a roasting pan to bring out the best in sprouts.

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I thought this was a good recipe--esp. for a veggie that gets a bad rap. I made it to bring to a Christmas dinner & it got a nice response. It seems so many people have an inbred hatred of brussel sprouts that convincing them to try it proved difficult. That being said, most of the people at the dinner who did try it really enjoyed it; a few claimed to love it.
Recipe is easy. I added about 1/2 tsp of cornstarch to the flour/butter/milk sauce to help thicken. Those who claim sauce is too runny should have whisked longer than the 2-3 min the recipe suggests; more like 6-8 min realistically.
Used a high-quality Cave Aged Gruyere from Whole Foods Market that added some complexity. I suggest being quite liberal with the salt & pepper per the recipe--just taste along the way to prevent over-seasoning. I think 1/2 tsp of Cayenne & a couple of pressed garlic cloves would add a little more kick . . . there was a certain blandness to the written recipe I believe could be easily adjusted.

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It was amazing. My family likes brussel sprouts, but I always fix them the same boring way-steamed with butter. So I have been waiting to try something different. I watched it on TV, it looked easy enough and sounded good, and It was! I had to use smoked swiss. Everyone LOVED the dish. I'm going to make it for our Christmas potluck at work.

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I have never cared for brussel sprouts.. My brother made this for Thanksgiving and it was very tasty! A great side for a winter meal.

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Loved them were the hit at Thanksgiving! For those of you who are not sure about Brussels try this recipe you will become a lover of them. I used cream and a slight pinch of Cayenne Pepper.