Ingredients:
1 1/2 lbs Brussels sprouts ( fresh sprouts trimmed and halved and cooked for 6-8 minutes, or frozen baby sprouts, cooked about 3)
3 -4 slices bacon, diced ( I used thick sliced bacon)
1 tablespoon butter
8 ounces shallots, very thinly sliced
2 tablespoons butter
2 tablespoons flour
2 cups milk
3 ounces cream cheese
6 ounces smoked gouda cheese
salt
pepper
1 pinch nutmeg
3 tablespoons butter
1 1/2 cups fresh breadcrumbs
Directions:
Prepare Brussels sprouts and drain well.
Cook diced bacon until well done but not too crisp.
Remove bacon to a paper towel but leave the bacon fat in the pan.
Add the 1 Tbsp butter to pan and heat until sizzling and add the shallots.
Saute over low heat until shallots start to brown, but don’t allow to brown too much.
In saucepan, melt 2 Tbsp butter and add the flour.
Stir for about 2 minutes to cook the flour.
Slowly whisk in the milk.
Cook until the mixture simmers and allow to thicken for about 3 minutes more.
Stir in cream cheese and smoked Gouda until completely melted.
In a large non-stick saute pan, melt 3 Tbsp butter until sizzling and add breadcrumbs.
Stir well to coat and toast slightly.
Mix the bacon and shallots with the cheese sauce and stir into cooked Brussels sprouts.
Place into shallow casserole dish.
Sprinkle toasted breadcrumbs over casserole and bake in medium oven (350 F) until casserole is bubbly and hot.
Servings: 6-8
Time preparation: 15 min.
Time total: 60 min.