Cheese is easily one of the most delicious and versatile ingredients in your kitchen’s arsenal. There are many different types of cheese — salty, sweet, sharp, and creamy — and each packs its own wow factor. Throw it on some pasta or a salad and it’s an instant taste-bud booster. Sprinkle some over eggs or incorporate it into some potatoes and it will instantly feel gourmet. This delicious veggie dish is no exception. Cheese is the star of this dish; the Taleggio blankets the Brussels sprouts in its soft, tangy flavor.
If this reminds you of another dish, you’re on the right track. Think of it as a spin on the traditional British dish cauliflower cheese or the French potatoes au gratin: the Brussels sprouts edition. The sprouts here are lightly steamed, so they retain a slight, refreshing crunch. This flavorful medley will surprise you with its simplicity and will remind you of something we would all do good to remember: Life is just too short to eat only American cheese.
- 1.7 oz. butter, coarsely chopped
- 1/3 cup plain flour
- 1 2/3 cup milk
- 5/8 cup heavy cream
- 2.8 oz. Taleggio, rind discarded, broken into small pieces
- 1 lb. Brussels sprouts, trimmed, outer leaves discarded
- 1 tsp thyme leaves
- Preheat oven to 375 degrees Fahrenheit. Heat butter in a saucepan over medium-high heat until foaming, then add flour and stir continuously until sandy-colored, about one to two minutes. Gradually add combined milk and cream, whisking continuously until smooth and incorporated, around four to six minutes. Bring to the boil, stir in Taleggio, and season to taste.
- Steam Brussels sprouts in a steamer until almost tender (five to seven minutes), then drain and transfer to a buttered eight-cup ovenproof dish.
- Pour sauce over sprouts, scatter with thyme, and bake until golden and bubbly (20 to 30 minutes). Serve hot.
This recipe was created by our sister site, Gourmet Traveller.