In a large skillet, melt 4 tablespoons of Challenge Unsalted Butter over medium heat. Add the quartered Brussels sprouts and cook until they start to brown and char, about 10 minutes. Alternatively, you can roast the Brussels sprouts in the oven at 400°F for about 10 minutes until slightly charred.
Add the sliced shallots to the pan with the Brussels sprouts and cook for an additional 2 minutes until softened. Stir in the minced garlic, crushed red pepper flakes, salt, and pepper, cooking for another minute until fragrant.
Pour in the heavy cream and add the Gruyère cheese and fresh thyme. Stir until the cheese melts and the mixture is well combined.
In a separate small skillet, melt an additional tablespoon of butter. Add the Panko breadcrumbs and toast them until well coated, about 1-2 minutes. Stir in the grated Parmesan and remove from the heat.
Transfer the Brussels sprouts mixture to a casserole dish (or keep it in the same oven-safe skillet). Sprinkle the toasted breadcrumb mixture evenly over the top.
Bake in a preheated oven at 375°F for 20-25 minutes or until the top is golden and crispy. Then broil for an additional minute if you’d like your breadcrumb topping more toasted.
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