When I first made this, I was short on time before guests arrived and tossed it in the oven without fuss. Everyone asked for seconds and I almost never had leftovers since.
Ingredients
- Thick cut bacon: Look for bacon with a balance of fat and meat because it will stay chewy and crisp in the final dish
- Brussels sprouts: Choose sprouts that feel dense and look bright green as fresher ones caramelize best
- Garlic: Minced garlic delivers a backbone of mellow sweetness
- Butter: Real butter creates a rich base for the sauce
- All-purpose flour: Essential for thickening so the cream sauce clings to the sprouts
- Heavy cream or half and half: For the creamiest texture go for heavy cream but half and half also works if you prefer lighter results
- Parmesan cheese: Aged parmesan melts perfectly and gives the sauce a nutty flavor
- Mozzarella cheese: Shredded mozzarella bakes into a bubbly golden layer
- Salt and pepper: Use freshly cracked pepper for the best bite and sea salt to enhance the natural flavors
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees to get it hot and ready while you cook the other components. This way the dish bubbles up quickly and evenly.
- Crisp the Bacon:
- Slice the bacon into bite sized pieces and place them in a large cast iron skillet. Let them cook over medium heat until browned and crisp making sure to stir so every bit cooks. Scoop out the bacon with a slotted spoon so extra grease drips off and place it on a paper towel lined plate.
- Sauté the Brussels Sprouts:
- Keep two to three tablespoons of the hot bacon grease in the skillet for roasting flavor. Add trimmed and halved Brussels sprouts straight into the pan. Season with salt and pepper and cook over medium high heat for about six minutes. Keep turning so the cut sides char and caramelize. Once they are golden and softening add the minced garlic and cook just until you start to smell it.
- Make the Cream Sauce:
- Take the Brussels sprouts out of the pan onto a plate. Drop in butter over medium heat. As soon as it melts whisk in the flour. Let the flour cook for a minute so it loses its raw taste. Gradually whisk in the heavy cream and heat everything until the sauce is hot and thickened. Add the parmesan cheese and mix till smooth and velvety.
- Combine Everything:
- Place the Brussels sprouts and the crisp bacon back into the pan. Stir so every piece gets coated in the creamy sauce. If your pan is not oven safe use a baking dish instead and pour the sauce over the top. Sprinkle mozzarella cheese all over and lightly mix so it sits just under the surface.
- Bake Until Bubbly:
- Transfer the pan or dish to your hot oven. Bake for fifteen to twenty minutes. You are looking for the sauce to bubble and the Brussels sprouts to be fork tender. Serve immediately while the cheese is still gooey
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