Cheesy Brussels Sprouts Bake - cooking recipe

Ingredients

2 1/2 lbs Brussels sprouts
1/4 cup butter
1 onion, chopped
1/4 teaspoon dried thyme (rub between fingers to release flavor)
1 -2 tablespoon fresh minced garlic (optional or to taste)
1/4 cup flour
2 cups half-and-half cream (I use 1-3/4 cups half and half and 1/4 cup whipping cream, unwhipped)
1 1/2 - 2 cups gruyere cheese (or similar cheese like Swiss or Gouda, but it is better using the gruyere cheese)
seasoning salt (can use regular salt)
pepper
TOPPING
2 cups fresh breadcrumbs
1/2 cup gruyere cheese, shredded (can use Gouda also)
3 tablespoons butter, melted

Preparation

Set oven to 350 degrees.
Grease a baking dish large enough to hold the mixture (about an 8-cup).
To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
Wash and trim the sprouts and cut an \"X\" in the bottom.
Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
Place into prepared baking dish.
In a saucepan, melt butter over medium heat.
Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
Add/whisk in flour, cook whisking for 5 minutes.
Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
Remove from the heat.
Add in the gruyere cheese; stir until melted.
Pour the creamed mixture over the sprouts in the dish.
Sprinkle with the topping mixture.
Bake for about 30 minutes, or until golden brown and bubbly.
Delicious!