Brussels sprouts casserole

Ingredients:

• 4 tablespoons unsalted butter
• 2 cloves garlic, crushed
• 1 large shallot, chopped
• 900 g shredded Brussels sprouts
• 0.5 tsp crushed red pepper flakes
• 220 g grated Monterey Jack cheese (about 2.5 cups)
• 1 and 1/4 cups heavy cream
• 0.5 tbsp. freshly grated parmesan (about 50 g)
• 1/3 tbsp. + 3 tbsp. l. salad dressing
• 3/4 cup panko breadcrumbs
• 2 tbsp chopped fresh parsley

Preparation:

1. Preheat oven to 190°C.
2. In a large skillet or wide saucepan, melt the butter over medium-high heat. Add the garlic and shallots and cook until softened, 2-3 minutes. Add half the Brussels sprouts, 1 tablespoon salt, and 1/4 teaspoon red pepper flakes. Cook, stirring frequently, until the sprouts are softened and wilted, about 1 minute.
3. Add the remaining Brussels sprouts and continue cooking until tender and bright green, another 5 minutes. Stir in the Monterey Jack cheese, cream, Parmesan, and 1/3 of the salad dressing, distributing evenly. Transfer to a 9x13-inch baking dish.
4. In a small bowl, combine the remaining 3 tablespoons salad dressing, panko breadcrumbs, parsley, and the remaining 1/4 teaspoon red pepper flakes, then spoon everything over the casserole. Bake until the breadcrumbs are golden brown and crisp and the sauce is bubbling, 30 to 35 minutes. Let cool slightly, about 10 minutes, and serve.