1 pound Brussels sprouts, trimmed and halved lengthwise
sea salt and freshly ground black pepper, to taste
½ teaspoon dried chili flakes
½ cup heavy cream
¼ cup grated extra sharp cheddar cheese
¼ cup grated smoked Gouda
½ cup panko bread crumbs
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 450 degrees.
Bring a large pot of salted water to a boil. Add Brussels sprouts and cook over medium-high heat until just tender, 4-5 minutes. Drain and season with salt and pepper. Add chili flakes and toss gently to combine.
Divide Brussels sprouts evenly among 3 ramekins or transfer to a baking dish coated with cooking spray. Pour the heavy cream over the Brussels sprouts.
In a small bowl, combine the cheddar cheese, smoked Gouda, panko and melted butter; toss to combine. Sprinkle over the Brussels sprouts.
Bake for 20-25 minutes or until the top is golden brown.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/brussels-sprouts-gratin/