Creamed Brussels Sprouts (Print Version)

# Ingredients:

01 - 2 pounds Brussels sprouts, halved.
02 - 2 tablespoons butter.
03 - 2 shallots, finely chopped.
04 - 2 garlic cloves, finely chopped.
05 - 1 teaspoon fresh thyme.
06 - 1 teaspoon black pepper.
07 - 1 cup heavy cream.
08 - 1/2 cup sour cream.
09 - Pinch fresh nutmeg.
10 - 1/2 cup Parmesan, grated.
11 - 1 cup mozzarella, divided.
12 - 1/4 cup chives, sliced.
13 - Kosher salt.

# Instructions:

01 - Heat oven to 375°F.
02 - Boil salted water. Cook sprouts 2 minutes. Ice bath 5 minutes. Drain well. Put in 13x9 dish.
03 - Melt butter. Cook shallots, garlic, thyme, pepper. Add creams and nutmeg. Stir in Parmesan and 1/2 cup mozzarella.
04 - Pour sauce over sprouts. Top with remaining mozzarella.
05 - Bake 25-30 minutes uncovered. Until bubbly and golden. Top with chives.

# Notes:

01 - Can make 2 days ahead. Keep covered in fridge.
02 - Blanching keeps sprouts bright green.
03 - Fresh sprouts work better than frozen.

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