Now don’t turn your nose up at this recipe until you have tried it.  It is delicious  even my husband the Mayor likes it.This recipe is creamy and can be served just by it self on rice or pasta.  Why not even add some cooked chicken or pork.  You can change this recipe to suit your own taste buds.

RECIPE

 As much as you like – bacon, cut into chunks

2 tablespoons butter

1 – 2 pounds  Brussels sprouts, washed, (trim bottoms and cut sprouts in half)

Salt and pepper to taste

3 garlic cloves, finely chopped

1 1/2 – 2 cups heavy cream

1 1/2 teaspoons cornstarch mixed with 1/4 cup water (totally optional, I eliminated this step).

 A couple of handfuls of grated mozzarella, saving 1/2 for the top

One handful grated cheddar cheese, saving 1/2 for the top

1/2 cup grated parmesan cheese

PREPARATION

Preheat oven to 375°F.

Fry the bacon in a large oven-safe skillet over medium heat until lightly browned adding garlic.

In the same pan, melt the butter, add the Brussels sprouts and season with salt and pepper.  Scrape up any browned bits from the bottom of the pan, and cook while stirring occasionally, for about 6 minutes.

Pour in the cream, and simmer until tender.

The cream may look very thin, but I found that once in the oven and cooking, it thickens up,  but if you like you could add in the cornstarch slurry.

Top the sprouts with the mozzarella, cheddar and parmesan cheeses.

Bake until cheese is bubbly and sprouts are done to your liking.

ENJOY!