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Set The Leeks And Brussels Sprouts Aside To Make The Roux. In A Medium Sauce Pan, Melt The Butter On Medium Low Heat. Pour In The Flour And Whisk Until The Mixture Looks Like Wet Sand. Gradually Pour In The Infused Whole Milk And Whisk Continuously For 10 15 Minutes. Season With Salt, Pepper And Nutmeg. Once The Sauce Thickens Turn Off The Heat And Add 1/2 Cup Of The Cheddar Cheese And 1/2 A Cup Of The Gruyère. Continue To Whisk Until The Sauce Is Smooth. Set Aside For Assembling The Gratin. Pour In Half The Brussels Sprouts And Leeks In The Baking Dish. Top With The Roux And.
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