The Scoop
Brussels sprouts got invited to the casserole party, and they showed up with bacon, cream, and enough cheese to make everyone reconsider their vegetable opinions.
Tender sprouts are sautéed with shallots, folded into rich cream, and baked under bubbling Gruyère and sharp cheddar for a seriously cozy side dish that can easily steal the main-course spotlight.
Ingredients
- 5 slices bacon
- 3 tablespoons butter
- 2 small shallots, minced
- 2 pounds Brussels sprouts, halved
- kosher salt, to taste
- 1/2 teaspoon cayenne pepper
- 3/4 cup heavy cream
- 1/2 cup sharp white cheddar, shredded
- 1/2 cup Gruyere, shredded
Directions
- Preheat the oven to 375 degrees F.
- In a large oven-safe skillet over medium heat, cook the bacon until crispy, about 8 minutes.
- Drain the bacon on a paper-towel-lined plate.
- Chop the bacon.
- Return the skillet to medium heat and melt the butter.
- Add the shallots and the Brussels sprouts to the melted butter.
- Season the shallots and the Brussels sprouts with the salt and the cayenne pepper.
- Cook, stirring occasionally, until tender, about 10 minutes.
- Transfer the skillet from the heat.
- Drizzle the vegetables with the heavy cream and top with the cheddar, the Gruyere, and the bacon pieces.
- Bake until the cheese is bubbly, about 12-15 minutes. You can broil it for 1 minute to make sure the cheese is golden.
- Serve hot.
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