Brussels Sprouts and Cheese Casserole

Ingredients

• 2 pounds fresh Brussels sprouts, halved lengthwise (9 cups)

• 2 tablespoons of olive oil

• 1/2 teaspoon black pepper

• 2 1/2 teaspoons salt, divided

• 6 tablespoons of all-purpose flour

• 4 cups whole milk, divided

• 8 ounces fontina cheese, shredded (about 2 cups)

• 4 ounces Gruyère cheese, grated (about 1 cup)

• 1 1/2 cups panko (Japanese-style breadcrumbs)

• 6 tablespoons (3 oz) melted salted butter

• 1 tablespoon chopped fresh thyme

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