Brussels Sprouts Au Gratin

Preheat oven to 400℉ and center rack in the center of the oven.

Peel the outer layers of the brussels sprouts and cut in half. (If really large, cut into quarters.)

Add the brussels sprouts to a 9x13 baking dish and drizzle with olive oil, salt and pepper. Toss until evenly coated and spread into an even layer.

Place into the oven and bake, without tossing and uncovered, until brussel sprouts are tender with golden brown edges, about 20 minutes.

Meanwhile, heat a medium-sized skillet over low heat with salted butter.

Once butter is melted, add the gluten-free flour and whisk until flour is well-combined with butter and starts to thicken. Cook, stirring and lightly toasting the flour, for 2 minutes but being careful not to burn.

While whisking, pour in white wine and whisk until well-combined.

Continue to whisk and slowly add the heavy cream then chicken broth until all is well incorporated into the mixture.

Continue to stir until thickened then turn off the heat.

Stir in kosher salt, ground nutmeg, black pepper and garlic powder into your sauce and whisk to combine. Set aside until the brussels sprouts are ready.

Once golden, remove brussel sprout from oven and pour your sauce evenly over the top. Top with shredded cheese and transfer back to oven. Cook until hot, bubbly and cheese is lightly browned. About 12-15 minutes.

Remove from oven and top with crumbled bacon. Serve and enjoy!