Brussels Sprout Casserole
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:
- Preheat Oven:
- Arrange a rack in the middle of the oven and preheat to 400℉ (200℃).
- Cook Bacon:
- 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 to drain.
- Prepare Brussels Sprouts:
- Increase the heat to medium.
- Add the Brussels sprouts, shallots, garlic, salt, and cayenne pepper to the skillet.
- Stir to coat with the bacon fat and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes.
- Combine Ingredients:
- Add the heavy cream and Dijon mustard to the skillet.
- Crumble the cooked bacon into small pieces and stir to combine.
- Sprinkle 1 cup of the grated Gruyère cheese over the mixture and stir until evenly distributed.
- Bake the Casserole:
- Transfer the skillet to the preheated oven.
- Bake until the casserole is bubbly, the Brussels sprouts are tender, and the cheese is melted, about 15 minutes.
- Broil for Browning:
- Turn the oven to broil.
- Sprinkle the remaining 1/2 cup of Gruyère cheese on top.
- Broil until the top is lightly browned, 2 to 3 minutes.
Serve: Let the casserole cool for a few minutes before serving.
Enjoy your delicious Brussels Sprout Casserole!