PREHEAT: Position a rack in the center of the oven and preheat the oven to 375ºF.

PREP: While the oven preheats, clean and trim the brussels sprouts, shred the fontina, cheddar and parmesan cheese. Combine the shredded cheeses in one bowl and set aside for later.

INFUSE: Heat an oven proof pan, such as a cast iron skillet or braiser over medium heat with the butter and garlic. Allow the garlic flavor to infuse in to the butter as it melts. Don’t let the garlic brown, you just want it to soften and begin to simmer. If you don’t have a stove to oven safe pan, see notes below. Once the garlic starts simmering, turn off the stove, remove from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Stir in half of the combined shredded cheese.

BAKE: Add the brussels sprouts to the pan, stir them in the cream sauce and spread them out in a single layer. Sprinkle the remaining cheese over the Brussels sprouts. Place in the preheated oven to bake for 18-25 minutes or until the cheese melts and the sprouts cook through. Serve warm with your favorite protein and other sides!