These brussels sprouts are absolutely to die for!!! So amazingly crisp-tender and baked perfectly in the BEST cream sauce ever!!!
5 stars (9 ratings)
Ingredients
2poundsbrussels sprouts
4slicesbacon, diced
3clovesgarlic, minced
¼cupdiced shallots
2tablespoonsall-purpose flour
¾cupwhole milk
¼cupheavy cream
½teaspoondried thyme
¼teaspoonground nutmeg
Kosher salt and freshly ground black pepper, to taste
1 ¼cupsshredded Gruyere cheese, divided
Instructions
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, blanch brussels sprouts until crisp-tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat, reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, heavy cream, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in brussels sprouts, bacon and 1 cup cheese until the cheese has melted, about 1-2 minutes. Sprinkle with remaining 1/4 cup cheese.
Place into oven and bake until golden brown and bubbly, about 20-25 minutes.