Bacon-Infused Brussels Sprouts Gratin

Steps

• 1

  Preheat the oven to 375 F.
• 2

  Cook the chopped bacon in a large, non-stick pan over medium heat until crispy.

  
• 3

  While the bacon is cooking, cut the tough stem ends off of the brussels sprouts and discard. Cut the brussels sprouts in half, and cut larger ones into quarters.
• 4

  Once the bacon is ready, turn the heat underneath the pan to medium-low, and use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels. Set aside.
• 5

  Stir the shallots into the remaining bacon fat in the pan, and cook until softened and slightly browned, about 2-3 minutes. Add garlic, and cook for 30 seconds.  
• 6

  Stir in the halved brussels sprouts, paprika, and a pinch of salt and pepper. Cook for about 5-6 minutes until slightly tender.
• 7

  Stir in the chicken stock, and cook for about 1 minute until absorbed. Stir in heavy cream, and cook for another minute until slightly absorbed.

  
• 8

  Turn off the heat from under the pan. Stir in half of the gruyere cheese, half of the white cheddar cheese, and half of the chopped bacon.

  
• 9

  Transfer the cheesy brussels sprouts to a medium-sized casserole dish. Top with the remaining bacon and cheese, and bake for about 15 minutes at 375 F until the cheese is melted.

  
• 10

  Serve hot!