Cavolini Gratinati - Brussels Sprouts au Gratin

First of all the sprouts are boiled; there are better was to cook them. Then they are covered with a (tasty) bechamel, well, not covered, but drowned. Half the sauce would have been more than enough. Not having access to dolcelatte cheese, I used St Agur, which was a recommended substitute somewhere. Carluccio says the brussels sprouts are not really Italian; this treatment also doesn't seem very Italian. Edible but nothing to do again.