Preheat your oven to 375°F (190°C) by positioning a rack in the center.

Prepare the cleaned and halved Brussels sprouts, shred the cheeses, and combine them in a bowl.

In an oven-proof skillet, melt 2 tablespoons of butter over medium heat. Add 3 cloves of minced garlic and sauté for 1-2 minutes until fragrant.

Stir in ½ cup of heavy cream, ½ teaspoon of kosher salt, ¼ teaspoon of black pepper, ¼ teaspoon of garlic powder, and ⅛ teaspoon of nutmeg. Let it simmer for 2-3 minutes until thickened.

Fold in half of the cheese mixture to create a creamy sauce, then add the Brussels sprouts, stirring to coat.

Spread the mixture out in a single layer and add the remaining cheese on top.

Bake in the oven for 18-25 minutes until bubbly and golden.