1. Prepare the Brussels Sprouts

1. Preheat oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil.
3. Blanch Brussels sprouts for 5 minutes, until just tender.
4. Drain and transfer to a greased baking dish.
5. Toss with olive oil, salt, and pepper.

2. Make the Garlic Cream Sauce

1. In a saucepan, melt butter over medium heat.
2. Add garlic and sauté 30 seconds until fragrant.
3. Whisk in flour and cook 1 minute.
4. Slowly whisk in cream and milk until smooth.
5. Simmer 3–4 minutes until thickened.
6. Season with salt, pepper, and nutmeg.

3. Assemble the Gratin

1. Pour garlic cream sauce evenly over Brussels sprouts.
2. Mix cheeses and sprinkle evenly on top.
3. If using breadcrumbs, toss with melted butter and sprinkle over cheese.

4. Bake

1. Bake uncovered for 25–30 minutes, until bubbly and golden.
2. Broil 2–3 minutes for a crisp, browned top (watch closely).

5. Serve

• Let rest 5 minutes before serving.
• Serve hot as a side dish.