Cheesy Creamy Brussels (Print Version)

# Ingredients:

01 - 1/2 cup shredded Parmesan.
02 - 2 garlic cloves, minced.
03 - 1 cup creamy mozzarella, split.
04 - 2 shallots, chopped real fine.
05 - 2 tablespoons unsalted butter.
06 - Pinch of freshly grated nutmeg.
07 - 1 cup heavy cream.
08 - 1/2 cup sour cream.
09 - 1 teaspoon ground black pepper.
10 - 1 teaspoon fresh thyme leaves.
11 - 2 pounds halved Brussels sprouts.
12 - 1/4 cup sliced chives.
13 - Kosher salt to taste.

# Instructions:

01 - Set your oven to 375°F and let it heat up.
02 - Bring salted water to boil. Toss in sprouts for 2 minutes. Chill quick in ice water for 5 minutes. Drain fully and place in a 13x9 dish.
03 - Warm up butter. Sauté garlic, shallots, thyme, and pepper. Stir in nutmeg, creams, Parmesan, and just half the mozzarella.
04 - Spread the creamy sauce over your sprouts. Sprinkle the leftover mozzarella on top.
05 - Put the dish in the oven uncovered for 25-30 minutes. Once the top is bubbly and golden, pull it out and sprinkle chives all over.

# Notes:

01 - You can prepare it two days in advance. Store it covered in the fridge.
02 - Blanching keeps the sprouts nicely green.
03 - Always use fresh sprouts. They’re way better than frozen ones.

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