Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter (* divided)
  • 1 pound Brussels sprouts (* trimmed and cut in half)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 shallot (* finely chopped)
  • 2 cloves garlic (* minced)
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese (* grated)
  • 1/2 cup Gruyere cheese (* shredded, divided)
  • 1/4 cup pistachios (* roughly chopped)

Instruction

  • Grease a medium size casserole dish using a small amount of butter or cooking spray and preheat your oven to 400°F.
  • Heat the 1 tablespoon of the butter in a large skillet over medium heat.
  • Add the Brussels sprouts and season with salt and pepper.
  • Cook, stirring often, until just starting to brown and fork tender, about 7-9 minutes, then transfer to the prepared casserole dish.
  • Return the pan to the stove and add the remaining 1 tablespoon of butter.
  • Add the shallots and garlic and cook for about 2-3 minutes until soft and just starting to brown.
  • Add the heavy cream and cook for an additional 1-2 minutes.
  • Remove from the heat and stir in all of the Parmesan cheese and half of the Greyere cheese.
  • Pour the cheese sauce over the Brussels sprouts and toss to coat.
  • Top with the remaining Greyere cheese and pistachios.
  • Bake, uncovered, for about 15 minutes or until the cheese is hot and bubbling and the top is just starting to brown.