I made this last year for Christmas and there were no leftovers. If you are inviting a large number of people for the holidays, I would double this recipe!
5 to 7 slices bacon
3 tbsp. butter
2 small shallots, minced
2lb Brussels sprouts, halved
½ tsp cayenne pepper
¾ cup heavy cream
½ cup shredded sharp white cheddar
½ cup shredded Gruyere
1 – preheat oven to 375 degrees. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel lined plate, then chop. Discard bacon fat.
2- Return skillet to medium heat and melt butter. Add shallots and Brussels Sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes. You can transfer to a casserole dish at this time if you do not have an oven proof skillet.
3- Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
4- Bake until cheese is bubbly. 12 to 15 minutes. (if your cheese isn’t golden, switch oven to broil and broil for 1 minute.)
Makes 6 servings