1 pounds brussels sprouts, cleaned and trimmed
1 to 1 1/4 cups grated sharp Cheddar
1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves (I used dried)
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper
1 cup heavy cream 

Topping:

1/2 cup panko breadcrumbs
1/4 cup grated Parmesan
1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley (I used dried)

Directions

Preheat the oven to 350 degrees F.
Chop brussels sprouts into 1/8-inch slices with a chopper, or by hand.  Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to a sprayed 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
In a small bowl, combine the panko, Parmesan and oil and parsley.  Sprinkle evenly over the brussels sprouts mixture.  (I doubled the topping as it was so good)
Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes.