- Cook Time
- Prep Time
- 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
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.