Brussels Sprout Casserole

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:

1. Preheat Oven:
   • Arrange a rack in the middle of the oven and preheat to 400℉ (200℃).
2. 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.
3. 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.
4. 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.
5. 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.
6. 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!