Brussels Sprouts Casserole a la Joe

By jeknudson

Ingredients

• 1 stick (4 oz.) butter
• 6 ounces thinly sliced prosciutto, torn into small pieces
• 8 cloves garlic, minced
• 2 pounds Brussels sprouts, shredded
• 4 tablespoons flour
• 1 1/2 cups heavy cream
• 1 cup half-and-half
• 1/3 cup marsala
• 1 1/2 cups grated Parmesan
• 1 teaspoon freshly grated nutmeg

Details

Servings 8
Preparation time 20mins
Cooking time 65mins
Adapted from rachaelraymag.com

Preparation

Step 1

Preheat the oven to 350 degrees . In a large skillet, melt the butter over medium. Add the prosciutto and garlic and cook, stirring often, until the prosciutto is crispy, about 5 minutes. Add the Brussels sprouts; cook, stirring often, until wilted, about 5 minutes. Stir in the flour, then gradually stir in the heavy cream, half-and-half and marsala. Reduce the heat to medium-low and simmer until the Brussels sprouts are tender, about 8 minutes. Stir in 1 cup Parmesan and the nutmeg; season with salt and pepper.

Transfer the Brussels sprouts to a 3-quart baking dish and sprinkle with the remaining Parmesan. Bake until the casserole is bubbling and the cheese is browned in spots, about 25 minutes.