Special Ingredient: Brussels Sprout Gratin by Heather

This month, our special ingredient is brussels sprouts.  I've featured them in a gratin that would make a great side at Thanksgiving.  This recipe is definitely heavy on the cheese, so it's guaranteed to win over any one that says they don't like brussels!  This recipe is adapted from Bon Appetit- I added Stilton to the cheese mixture, and it adds a sharp bite that helps cut through the density of all the cream in this dish.

Ingredients:
1 1/2 pounds brussels sprouts, washed, trimmed, and quartered
1 1/2 pound head cauliflower, trimmed, and cut into small florets
2 3/4 cups heavy whipping cream
1/2 cup chopped shallots (about 2 large shallots)
1 Tbs. chopped fresh sage
1 1/2 Tbs. olive oil
1/2 cup plain dry breadcrumbs
1/2 cup pine nuts, lightly toasted
2 Tbs. chopped fresh Italian flat leaf parsley
3 cups grated Parmesan cheese
1/4 lb. stilton or any other blue cheese you prefer