6 slices bacon diced
3 tablespoons butter
1/4 cup sliced shallots
2 cloves garlic minced
32 oz bag fresh Brussels sprouts cored and halved (or equivalent amount of smaller containers)
1/4 teaspoon kosher salt
pinch black pepper
1/4 teaspoon paprika
3/4 cup heavy whipping cream
3/4 cup shredded sharp white cheddar cheese (freshly grated is best)
1/2 cup shredded Gruyere cheese (freshly grated is best)
minced fresh parsley for garnish
Preheat oven to 375 degrees F.
Add bacon to a large oven safe pan or skillet, and heat over MED heat. When crisp, add butter.
Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes.
Remove pan from heat, pour in heavy cream. Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts.
Bake about 12 minutes, until cheese is melted and bubbly.
Sprinkle with additional black pepper and minced parsley if desired.
If you desire a more browned cheesy top, broil on high for a minute or so after baking.