6 cups small brussels sprouts
2 tsp walnut oil
salt and pepper to taste
3/4 cup grated fontina cheese
3/4 cup parmesan cheese
3/4 cup light cream OR whole milk
1 tbs minced fresh parsley, for garnish

preheat the oven to 425 degrees.

steam the sprouts 20 minutes over boiling water, until just tender. oil a casserole dish and arrange a layer of sprouts in it. season with salt and pepper. combine the cheeses and sprinkle over the sprouts. repeat the layers. pour over the cream or milk, then bake until the top begins to brown, about 10 minutes. garnish with minced parsley. serve hot.