Brussels sprouts are often a great sticking point at the dinner table: you either love them or loathe them. This recipe, though, may just push you over to the “loving them” side—these creamy brussels sprouts feature lots of cheese, herbs, and even bacon, making them the perfect cold-weather side dish.
- 4 slices bacon, chopped
- 1 tbsp. butter
- 2½ tbsp. flour
- 2 c. milk
- ¼ tsp. ground nutmeg
- 1 tsp. salt
- ½ tsp. fresh rosemary, chopped
- ½ tsp. fresh thyme, chopped
- 1¼ c. Gruyère cheese, shredded
- ½ c. Parmesan cheese, shredded
- 2 pounds brussels sprouts, cut in half and blanched
- 2 shallots, peeled and sliced
- Preheat oven broiler.
- In a large, high-sided skillet, cook bacon over medium-high heat for 4 minutes or until crisp. Remove bacon with a slotted spoon, and let drain on a paper towel.
- In the same pan, add butter and flour, and stir, creating a roux. Whisk in milk, bring to a simmer, and reduce heat to medium-low. Continue to whisk until sauce thickens slightly. Season the sauce with nutmeg, salt, rosemary, and thyme, and stir.
- Whisk in 1 cup Gruyère and the Parmesan, a quarter cup at a time, until melted and blended. Add in brussels sprouts, shallots, and bacon, and toss to coat. Spoon mixture into a casserole dish or ovenproof skillet, and sprinkle the top with remaining Gruyère.
- Broil casserole for 5–7 minutes or until bubbly and lightly browned on top. Let rest for 5 minutes before serving.