Ingredients

• 2 pounds Brussels sprouts
• 4 ounces prosciutto, julienned
• 2 tablespoons unsalted butter
• Roasted Garlic, recipe follows
• 3 tablespoons all-purpose flour
• 1 1/2 cups heavy cream
• 1 cup half-and-half
• 1/4 cup sherry
• 1 cup finely grated Parmesan, plus 1/2 cup
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Special equipment: a large casserole dish

Directions

Roasted Garlic:

1 head garlic

1/2 teaspoon olive oil

Preheat oven to 350 degrees F.

Cut off the papery tip of the garlic head, exposing the top of each garlic clove. Brush the exposed cloves with olive oil.

Place the garlic, root side down, on the center of a piece of aluminum foil. Bundle the garlic with the foil, leaving a small vent on top. Roast the garlic for 45 minutes or until the cloves turn beige and are fork tender. Remove from the oven and let stand until cool enough to handle.

Squeeze the garlic head upside down over a small bowl and the cloves will pop out.

Refrigerate for up to 1 week.