Preheat oven to 350 degrees. Shave the Brussels sprouts crosswise into 1/8" thick slices with a sharp knife or mandoline. In a large bowl, combine the Brussels sprouts, cheddar, flour, thyme, and garlic; season with salt and pepper and toss to combine. Transfer the mixture to an 8-inch square baking dish, packing it in. Pour the heavy cream evenly on top.
In a small bowl, combine the panko, parmesan, and olive oil and pour over the Brussels sprout mixture. Bake, uncovered, until the Brussels sprouts are tender, the sauce is bubbling, and the top is golden brown, 25-30 minutes. Garnish with the parsley.
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|Serving Size: 1 Serving (816g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 777 (52%)|
|Amt Per Serving||% DV|
|Total Fat 86.3g||115 %|
|Saturated Fat 51.2g||256 %|
|Monounsaturated Fat 24g|
|Polyunsanturated Fat 6g|
|Cholesterol 273.6mg||84 %|
|Sodium 3427.8mg||118 %|
|Potassium 2311.3mg||61 %|
|Total Carbohydrate 130.5g||38 %|
|Dietary Fiber 23.5g||94 %|
|Sugars, other 107.1g|
|Protein 62.1g||89 %|
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Calories per serving: 1501
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