Thanks Dimitri. It looks like you posted this over 3 years ago and I
finally got around to making it. I didn't have actual emmentaler so I
used Wisconsin Swiss. I also had to omit the leeks from the bechamel
sauce but the rest was done as per the recipe. We didn't want a big
meal Sunday night so I made this and we had some French bread leftover
from the day before. I'll definitely be making it again as a side for
a nice meal. It's delicious.

Thanks again Dimitri. For anyone who missed it 3 years ago here it
is.

Brussels Sprouts AuGratin

1 lb. Brussels sprouts
2 c. thin béchamel sauce (follows)
1 tbsp. butter
Salt
Pepper
7 oz. Emmentaler cheese

Trim the Brussels sprouts, wash them and cook in a little boiling
salted
water. Prepare a pouring bechamel sauce. Preheat oven to 425
degrees.
Butter an ovenproof dish and arrange the Brussels sprouts in it in a
single
layer, very close together; salt and pepper them lightly and cover
with
bechamel. Sprinkle with the coarsely grated cheese and put in the
oven for
10 minutes. Heat the broiler (grill) for 5 minutes and finish the
dish
under the heat to form a golden crust. Serve hot.

BECHAMEL SAUCE:
2 1/2 c. milk
1 medium-size onion, peeled & quartered
1 sm. carrot, scraped & chopped
1 bay leaf
1 Bouquet garni
8 peppercorns
3 tbsp. butter
6 tbsp. flour
Salt
Pepper
3 tbsp. cream

Pour the milk into a saucepan, add the onion, carrot, bay leaf,
bouquet
garni and peppercorns. Heat gently over a very low heat. When the
milk
looks as if it is about to boil turn off the heat, cover and leave to
infuse
for 15 minutes. Heat the butter in a saucepan over a low heat, do not
allow
to brown. Tip in the sieved flour and mix well to make a roux, cook
for at
least 1 minute. Then strain in the infused milk mixture whisking or
stirring briskly with a wooden spoon. Continue cooking, stirring all
the
time to prevent lumps forming, until a thick pouring sauce is made.
Taste
and season, add cream for a rich sauce. Use for vegetables, fish,
eggs and
pasta dishes.