Recipe Instructions:
INGREDIENTS
4 slices bacon (about 4 ounces)
2 pounds Brussels sprouts, trimmed and halved lengthwise
2 medium shallots, thinly sliced
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 cup heavy cream
1 tablespoon Dijon mustard
1 1/2 cups grated Gruyère cheese, divided
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 400℉.
Place the bacon in a large, oven-proof skillet over medium-low heat. Cook until the fat has rendered out and the bacon is crispy, flipping halfway through, about 10 minutes total. Transfer the bacon to a paper towel-lined plate.
increase the heat to medium. Add the Brussels sprouts, shallot, garlic, salt, and cayenne pepper to the skillet and stir to coat with the bacon fat. Cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.
Add the cream and mustard, use your hands to crumble in the bacon in small pieces, and stir to combine. Sprinkle with the cheese.
Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes. Turn the oven to broil, and broil until the top is lightly browned, 2 to 3 minutes.
