Cheesy Mustard Brussel Sprouts
- 1/2 - 1 cups heavy cream
- 1/2 cup grated Mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- 2 tablespoons Dijon mustard
- Salt & freshly ground pepper
- 12 Brussel sprouts, trimmed and halved
- Preheat oven to 400 degrees F.
- Combine cream, cheeses, and mustard. Taste and add salt and pepper as needed (because of the Parmesan, it may not need any salt, but a couple of grinds of pepper are recommended). You should have enough sauce to cover the sprouts completely. If not, add a bit more cream, up to 1 cup.
- Place sprouts in a 4-cup capacity baking dish in a single layer. Spoon cream mixture over the sprouts, covering them evenly. The mixture is pretty thick, so you'll wind up sort of blopping it on and spreading it with the back of the spoon.
- Bake 20 minutes or until golden and bubbling.
heavy cream, mozzarella cheese, parmesan cheese, gruyere cheese, mustard, salt, brussel sprouts
Taken from food52.com/recipes/1267-cheesy-mustard-brussel-sprouts (may not work)