1/2 c. butter
6 cloves garlic, minced
4 oz. (1/4 lb.) thinly sliced prosciutto, cut into slivers
2 lbs. Brussels sprouts, trimmed and shredded (not in a food processor)
3 tbsp. flour
1 1/2 c. heavy cream
1 c. light cream
1/4 c. Marsala wine
1/2 tsp. nutmeg
1 1/2 c. fresh grated Parmesan cheese

Preheat oven to 350 degrees. In a skillet over medium heat, melt butter (add a few drops of vegetable oil). Add garlic and prosciutto; cook 3-4 minutes. Add Brussels sprouts to skillet and toss constantly with 2 spoons for 4 minutes.

Stir in flour; toss to coat. Gradually add heavy and light cream and Marsala wine. Reduce heat and simmer 5 minutes. Add nutmeg, salt and pepper to taste. Stir in 1 cup of Parmesan cheese.