Creamy Jersey Milk Brussels Sprouts Gratin

Preheat oven to 400°F (200°C).

In a large skillet, toss the Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned, flipping halfway through.

While the Brussels sprouts are roasting, prepare the cheese sauce. In the same skillet (wipe clean if necessary), heat over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.

Pour in the Jersey milk and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, allowing the milk to thicken slightly.

Remove from heat and stir in the grated Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.

Once the Brussels sprouts are roasted, add them to the cheese sauce and stir to coat evenly.

Pour the Brussels sprouts and cheese sauce mixture into a 9x13 inch baking dish.

In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the top of the gratin.

Bake in the preheated oven for 10-15 minutes, or until the topping is golden brown and the gratin is bubbly.

Let cool for a few minutes before serving.