1/2 cup shredded gruyere, manchego or non-dairy cheddar cheese
1/2 cup panko breadcrumbs
2 tsp. melted margarine (or butter)
1/4 cup grated parmesan or non-dairy parmesan
pinch of red pepper flakes, optional
DIRECTIONS:
Preheat oven to 400°F. Lightly grease a 4-cup baking dish.
Place Brussels sprouts in a pot of boiling, salted water. Return to a boil, reduce heat and simmer until sprouts are tender, about 8 minutes. Drain.
In a saucepan, sauté bacon, shallot and margarine until bacon is cooked and shallot is soft.
Add salt, pepper and flour. Cook for 2 minutes, stirring occasionally.
Add Silk® and simmer for 3-5 minutes, until mixture thickens.
Remove from heat and stir in red pepper flakes, cheese and Brussels sprouts.
Spoon into prepared baking dish.
In a separate bowl, combine breadcrumbs, melted margarine and parmesan. Sprinkle over sprouts and bake for 20-25 minutes, until breadcrumbs are lightly browned, and gratin is bubbling.