Brussel Sprout Gratin

I'll apologize upfront...I forgot to snap some pictures so I'll add those next time I make this. I was inspired to try to make my own sprout gratin after a visit to Longhorn's. They've added a similar seasonal side dish and it was good...but I thought I could do better and I'm pretty sure I accomplished my goal.

Ingredients:
1 bag of fresh brussel sprouts
1/2 cup of heavy whipping cream
1 cup of shredded italian cheeses (I like the parm, motz, provolone mix)
Splash of balsamic vinegar
Spices: salt, pepper, onion powder, garlic, italian seasoning

How to make it:
- Cut the brussel sprouts in half
- Put in a microwave safe bowl and microwave covered for 4 minutes
- Add to a hot saute pan with grape seed oil (olive oil will also work)
- Season with salt & pepper to your liking
- Saute until brown
- Splash with balsamic vinegar
- Reduce for about a minute and remove from heat
- In another pan add heavy whipping cream and cheese
- Season with salt, pepper, garlic, onion powder, and your favorite italian seasonings to your liking (I always just taste it and adjust until it taste good)
- Whisk cheese mixture until cheese is fully melted and incorporated into the cream 
- Add brussel sprouts to a 9x13 baking dish
- Pour cheese mixture over top and put in the oven
- Bake at 400 until cheese starts to turn golden brown and brussels are cooked. I like mine not mushy with a slight crunch...do yours however you like them.
- You can also add bacon for a yummy little kick.

So there you have it. Easy side dish perfect with a steak or chicken or any other protein paring.