Cheesy Creamy Sprouts (Print Version)
# Ingredients:
01 -
2 shallots, chopped finely.
02 -
2 tablespoons of butter.
03 -
2 garlic cloves, minced.
04 -
1 cup of heavy cream.
05 -
2 pounds of halved Brussels sprouts.
06 -
1/4 cup of sliced chives.
07 -
1 cup mozzarella cheese, separated.
08 -
1/2 cup of grated Parmesan.
09 -
1 teaspoon of cracked black pepper.
10 -
1 teaspoon of fresh thyme leaves.
11 -
1/2 cup sour cream.
12 -
Pinch of grated nutmeg.
13 -
Kosher salt to taste.
# Instructions:
01 -
Turn the oven on. Set to 375°F and let it preheat.
02 -
Use a pot of salty water to boil sprouts for 2 minutes. Cool them in an ice bath for 5 minutes, dry them thoroughly, and put them in a 13x9 casserole dish.
03 -
Melt butter in your skillet. Sauté the garlic, shallots, thyme, and pepper. Pour in both creams with a small amount of nutmeg, then mix in Parmesan and half the mozzarella.
04 -
Pour the creamy sauce over your sprouts. Sprinkle the rest of the mozzarella on top.
05 -
Bake without covering for 25-30 minutes until the cheese is golden and everything is bubbling. Finish with chives on top.
# Notes:
01 -
Prepare up to 2 days early. Store in the fridge with a cover.
02 -
Blanching helps keep the sprouts vibrant green.
03 -
Fresh sprouts give better results than frozen ones.