Brussel Sprouts with Parmesan and Proscuitto

If a serving bowl of brussel sprouts (made any way at all) was placed in front of my kids, they wouldn't have touched them with a barge pole. But then I came across this recipe, tried it one Thanksgiving and they couldn't believe they were eating brussel sprouts and loving it. After many years, they still ask for it when they're here for a holiday. 
This recipe is also from pre-blogging days so is yet another MasterCook entry without a recipe source. It's also a re-post, back from the beginning when practically nobody was paying attention, which they should have been since we posted some of our best recipes in the beginning, right?
It's an awesome recipe. Yep, another eye roller. Mega delicious. But oh so calorie-laden. All that whipping cream! Never mind,  if ever we're going to splurge, it's this time of year. Wouldn't be any fun otherwise.

Brussel Sprouts with Parmesan and Proscuitto

Ingredients:
1 stick unsalted butter
6 cloves garlic, crushed
4 ounces prosciutto, cut in thin slivers
2 pounds brussel sprouts, trimmed and sliced/shredded
3 tablespoons flour
1 1/2 cups whipping cream
1 cup light cream
1/4 cup sweet Marsala
1 teaspoon freshly grated nutmeg
salt and pepper
1 1/2 cups Parmesan, grated

Method:

Preheat oven to 350. 
Melt butter and add garlic and procuitto. Cook 4 minutes. Add sprouts and cook 4 minutes. Stir in flour, then the creams and Marsala. Reduce heat and simmer 5 minutes. Add nutmeg, salt and pepper. Stir in 1 cup of the Parmesan and stir until melted. Pour into a casserole and top with remaining Parmesan. Bake 20 minutes.