3 tablespoons Butter
2 cloves Peeled Garlic
3 ounces Thinly Sliced Prosciutto cut into slivers
1 1/2 pounds Brussels Sprouts
trimmed and halved (or whole Baby Brussels Sprouts
2 tablespoons Flour
1 1/2 cups Light Cream
3 tablespoons Marsala Wine
3/4 teaspoon Nutmeg grated
Salt and Fresh Ground Black Pepper to taste
3/4 cup Grated Parmesan Cheese divided
Preheat oven to 350° F.
Add garlic and prosciutto and cook for 2 minutes, tossing.
Add brussels sprouts and continue to cook for 5 minutes.
Stir in flour and toss to coat sprouts.
Gradually stir in cream and Marsala wine.
Reduce heat to a simmer, cover and let simmer until sprouts are tender, 12-15 minutes.
Add nutmeg and season to taste with salt and pepper.
Stir in ¼ cup of the Parmesan cheese and cook just until cheese is melted.
Remove from heat.
Transfer mixture to an oval baking dish and top with remaining ¼ cup Parmesan.
Bake until bubbly and top is slightly browned, about 20 minutes. Serve hot.