Brussels Sprout and Tomato Gratin

Dave and I both love Brussels sprouts, and here's a slightly decadent, but extremely delicious way to make them. I adapted that recipe by adding a handful of tiny cherry tomatoes, and used Parmesan in place of the Gruyere. I like adding the tomatoes since they give a bit of sweetness to the dish--Brussels sprouts can be a bit bitter. You can also roast the Brussels sprouts instead of boiling them, which I think gives the dish even more flavor.

Brussels Sprouts and Cherry Tomato Gratin
2 pints Brussels sprouts, trimmed, about 1 1/2 pounds
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
2 cups milk, at room temperature

handful of small cherry tomatoes
Kosher salt and freshly cracked black pepper
5 ounces Parmesan, grated

Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.

Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper. Add the Parmesan cheese.

Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Add the tomatoes. Pour the sauce over the sprouts and bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.