Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon, (chopped into pieces)
  • 24 ounces Brussels sprouts, (washed, trimmed, and sliced in half)
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, (minced)
  • ½ cup (119 g) heavy cream
  • 1 teaspoon kosher salt, (or to taste)
  • ¼ teaspoon black pepper, (or to taste)
  • 1 cup (113 g) Gruyere cheese, (shredded)
  • 1 cup (113 g) mozzarella cheese, (shredded)

Instruction

  • Preheat the oven to 425°F.
  • In an oven-safe skillet, cook bacon over medium-high heat. Once browned, remove bacon from the pan and set it aside on paper towels.
  • Add Brussels sprouts to the skillet, cut side down, seasoning with the salt and pepper. Cook for 6-8 minutes.
  • Stir in the butter until melted. Then, add the garlic and cook for about 30 seconds. Add the heavy cream and cook for one more minute.
  • Transfer the skillet to the oven, baking for 8-10 minutes.
  • Remove the skillet from the oven. Add the Gruyere and mozzarella shredded cheeses and reserved bacon pieces, and put the Brussels sprouts back into the oven. Broil for about 2-3 minutes, or until the cheese is melted.
  • Serve when hot. Add additional salt and pepper to taste.