brussels sprout gratin

I happen to think that the brussels sprout is delightful on its own, just simply roasted with a little olive oil, salt & pepper. Or sautéed with a little garlic and served with a squeeze of lemon juice. 

But sometimes even the best of intentions get smothered in creamy sauce and oozing cheese. Don't fight it.

I started out with this recipe (halved), and made these adjustments:
-for the milk, I used 2 parts skim, 1 part heavy cream
-added a pinch of nutmeg to the sauce
-used a mixture of swiss & fontina cheeses
-switched to the broiler for the last few minutes, to brown the cheese


buttermilk waffle

with homemade cranberry sauce and bits of candied ginger.