And it's made with BRUSSEL SPROUTS?!? Seriously folks, you have to try this one, even if you KNOW that you don't like those little cabbage thingies – it's THAT good
I've admitted in the past
that I had not found pleasure from Brussel Sprouts until just a couple years ago. My family serves them at every gathering now, and while everything tastes better with bacon believe it or not, I wanted a change.
satisfied both that desire and my scarce time and energy (retail is a nightmare leading up to any holiday)! Three kinds of cheeses with three savory elements... A beautiful balance of flavors. You do a little chopping and grating (which I did the day before) and then dump your ingredients into the slow cooker in stages. Slice a baguette or serve with crackers... And it's beautiful!
I opted for packaged shredded cheeses, choosing Swiss instead of Gruyere (at $20/lb for the aged stuff that was a no-brainer) and then buckled down on the chopping. Shallots and garlic I could do in my sleep, but the sprouts?!? I tried a couple in the food processor and all I got was mush – so I followed the example in the video – slice in half and then slice into shreds. Easy enough, but allow some time – two pounds is about a HUNDRED of those little thingies!! Over three cups when done!?
I made a full batch (and DO include the nutmeg – NOT optional in my book) and it was a ton (at least 8 cups)! Also, in my slow cooker it took about twice as long as indicated. The amount didn't phase me – leftovers of anything cheesy is a good thing! I just want you to be aware and feel free to cut the recipe in half... the FIRST time you make this
Sixteen thumbs up from my crew – a definite keeper.