3 Tbsp butter
1/4 cup sliced shallots (this was about 2 shallots for me)
2 cloves garlic, minced
32 oz bag of fresh Brussels sprouts, cored and halved (or equivalent amount of smaller containers)
1/4 tsp kosher salt
pinch black pepper
1/4 tsp paprika
3/4 cup heavy cream (might be labeled as heavy whipping cream)
3/4 cup shredded sharp white cheddar cheese (freshly grated is best)
1/2 cup shredded Gruyere cheese (freshly grated is best)
6 slices cooked bacon, crumbled(or about 1/2 cup bacon bits)
minced fresh parsley, for garnish
Preheat oven to 375 degrees F. Add butter to a large oven safe pan or skillet, and heat over MED heat. Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes.
Remove pan from heat, pour in heavy cream. Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts. Top with crumbled bacon and bake about 12 minutes, until cheese is melted and bubbly.
Sprinkle with additional black pepper and minced parsley if desired.
If you desire a more browned cheesy top, broil on high for a minute or so after baking.
For a deeper bacon flavor, dice uncooked bacon slices and cook in oven safe pan or skillet until browned and crispy. Remove with a slotted spoon, add 1 Tbsp butter, and saute Brussels sprouts and shallots as directed. Continue with recipe. - this adds flavor, but also adds more time to cook