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In a large oven-safe skillet over medium heat, melt butter.
Add shallots and Brussels sprouts and season with salt and cayenne.
Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with cream, then top with cheddar and Gruyère.
Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won't brown, heat under the broiler, 1 minute.) Serve immediately.
Make it Dairy Free!
A partially dairy-free variant of this recipe can be made to reduce the amount of dairy.
Just substitute Earth Balance Natural Buttery Stick for butter.
This recipe has the following nutrient totals:
Protein 24.3 g
Carbohydrates 21.9 g
Iron 0 mg
Fiber 8.75 g
Calcium 0 mg
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