by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza

Cheesy Brussels Sprouts Au Gratin
Fresh Brussels sprouts are in season and I love this dish
especially at Thanksgiving. It’s a great side dish with turkey or
as an evening meal. Even picky eaters will like this one.
Skip the bacon if you are vegetarian

5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Fresh Brussels sprouts, halved
Kosher salt
1/2 tsp. cayenne pepper
3/4 c. heavy cream
1/2 c. shredded sharp white cheddar
1/2 c. shredded Gruyère

1. Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, and then chop. Discard bacon fat.
2. Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
3. Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
4. Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn’t golden, switch oven to broil and broil 1 minute.)
Note: If you’ve never made this before, Brussel sprouts are in season…make this one. I sprinkle bread crumbs on in the last few minutes to give it some crunch