Ingredients
1/2 pound bacon, cut into 1/2-inch lardons
2 tablespoon unsalted butter
2 1/2 pounds Brussels sprouts, split in half
1 medium shallot, finely minced (about 1/4 cup)
2 cups heavy cream
Kosher salt and freshly ground black pepper
6 ounces shredded Gruyère, Comté, or Fontina cheese
Preparation
Step 1: Heat butter and bacon over medium-high heat in a large straight-sided sauté pan. Cook, stirring frequently, until well browned, about 8 minutes. Add brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.
Step 2: Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note above).
Step 3: Adjust oven rack to center position and preheat oven to 425°F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.
