Brussels sprouts with bechamel


1 kg of Brussels sprouts
1/2 liter of milk
50g butter
2 tablespoons flour
50 g of grated cheese

The cabbages, well washed in cold water, are cooked in boiling water.

When they are almost cooked, they are seasoned with plenty of salt. After cooking, drain from the water with a slotted spoon.

They are transferred to a baking dish, covered with the bechamel sauce, sprinkled with grated cheese, and put in the oven to gratin.

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