- 5 slices bacon
- 3 Tbsp butter
- 2 small shallots. minced
- 2 lbs Brussels sprouts. halved
- 1/2 tsp Kosher salt
- 1/4 tsp pepper
- 3/4 cup heavy cream
- 1/2 cup shredded sharp white cheddar
- 1 cup shredded Gruyère
Preheat oven to 375° F.
In a large oven-safe skillet, cook bacon over medium heat until crispy browned and crisp. Remove to a paper towel-lined plate to drain grease and allow to cool a bit before chopping or crumbling.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with cheese and bacon.
Bake until cheese is bubbly, 12 to 15 minutes. Serve hot and enjoy!
Serving: 0.5cup | Calories: 430kcal | Carbohydrates: 16g | Protein: 17g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 548mg | Potassium: 702mg | Fiber: 6g | Sugar: 4g | Vitamin A: 2058IU | Vitamin C: 129mg | Calcium: 378mg | Iron: 2mg