1-Step One: Preparation and Mise en Place Before you turn on the stove, gather all your ingredients and equipment. Preheat your oven to 350°F so it’s ready when you need it. Take the time to wash the Brussels sprouts thoroughly under cold running water, removing any loose outer leaves that look damaged or wilted. Pat them dry with paper towels or a clean kitchen towel. Trim the tough stem ends from each sprout, then cut them in half vertically from top to bottom. This vertical cut is important because it keeps the sprouts intact while allowing the heat to penetrate evenly. For very large sprouts, you might consider quartering them to ensure uniform cooking. Mince your garlic clove finely so it distributes its flavor evenly throughout the dish. Having everything prepped and ready before you start cooking prevents any last-minute scrambling.

2-Step Two: Sautéing the Brussels Sprouts Place a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and foam slightly. The combination of oil and butter gives you the best of both worlds: the butter contributes rich flavor while the oil prevents it from burning. Once the fats are hot and shimmering, carefully add the Brussels sprouts to the skillet, arranging them cut-side down in a single layer. This positioning allows maximum contact with the hot surface, creating those beautiful golden-brown caramelized edges that add so much flavor. Add the minced garlic, salt, and pepper to the pan. Sauté everything together for about 5 minutes, stirring occasionally. The sprouts should develop a nice brown color on their cut sides, and you’ll start to smell the garlic becoming fragrant. Don’t rush this step proper browning is essential for developing the deep, caramelized notes that make this dish special.

3-Step Three: Adding the Liquid and Finishing the Stovetop Cooking Pour the chicken broth into the skillet with the sprouts. The broth will bubble and steam immediately, which helps cook the sprouts through while creating steam that softens them. Continue sautéing for about 5 more minutes, or until the broth has completely evaporated. You’ll know the sprouts are ready when a fork slides into them easily but they still hold their shape. They should be tender-crisp at this point fully cooked but not mushy. The liquid helps them cook through without steaming away all the flavor.

4-Step Four: Assembling the Bake Transfer the sautéed Brussels sprouts to an oven-safe baking dish. A 9×13-inch casserole dish works well for this quantity. Spread the sprouts into an even layer across the bottom of the dish. Pour the heavy cream or half-and-half over the sprouts, using a spoon or spatula to ensure the liquid reaches all the nooks and crannies. Add 1 cup of your shredded white cheese and stir gently to combine everything. The cream will create a luscious sauce as it bakes, coating each sprout in velvety richness.

5-Step Five: Adding the Topping and Baking Sprinkle the remaining 1/2 cup of shredded white cheese over the top of the dish, creating an even layer. Follow this with the 1/4 cup of parmesan cheese, distributing it across the surface. The combination of these two cheeses creates a golden, bubbly topping that’s visually appealing and incredibly flavorful. Place the baking dish in your preheated 350°F oven, uncovered. Bake for 25 to 30 minutes, or until the cream is bubbling around the edges and the cheese on top has melted and turned a light golden brown. The exact time may vary slightly depending on your oven and the depth of your baking dish. Once the bake is finished, remove it from the oven and let it rest for about 5 minutes before serving. This resting period allows the sauce to thicken slightly and makes serving easier. The dish should be served hot and fresh for the best texture and flavor experience.