- 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
How To Make It:
- 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.
Recipe Taken From: thechunkychef.com (step-by-step video on website)
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