The Scoop
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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