Serving size 10
Ingredients
8 cups Brussel sprouts
2 tbsp butter
2 tbsp salt
3 shallots
1 cup heavy cream
1/4 cup milk
6 slices gouda cheese
8 slices of cooked bacon chopped
1 cup shredded white cheddar cheese
Salt and pepper to taste
Directions
Pre-heat oven to 400˚F
Clean and cut Brussel sprouts in half
Add Brussel sprout in large pot of water and 2 tbsp of salt and boil until almost tender
Drain Brussel sprouts and pat dry
Finely chop shallots
Heat large skillet with butter, add shallots and cook for five minutes
Add Brussel sprouts to shallots and brown
Stir in cream and milk and melt gouda slices one at a time while stirring
Add cheddar cheese and mix until melted
Butter a covered baking casserole dish
Add Brussel sprouts to casserole dish and top with bacon. Note to make this vegetarian omit bacon
Bake covered for 30 minutes and then take cover off for last 15 minutes
Let sit 15 minutes before serving
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