Smoky Brussels Sprouts Gratin

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 prepare brussels sprouts and drain well.
• 2 cook diced bacon until well done but not too crisp.
• 3 remove bacon to a paper towel but leave the bacon fat in the pan.
• 4 add the 1 tbsp butter to pan and heat until sizzling and add the shallots.
• 5 saute over low heat until shallots start to brown, but don't allow to brown too much.
• 6 in saucepan, melt 2 tbsp butter and add the flour.
• 7 stir for about 2 minutes to cook the flour.
• 8 slowly whisk in the milk.
• 9 cook until the mixture simmers and allow to thicken for about 3 minutes more.
• 10 stir in cream cheese and smoked gouda until completely melted.
• 11 in a large non-stick saute pan, melt 3 tbsp butter until sizzling and add breadcrumbs.
• 12 stir well to coat and toast slightly.
• 13 mix the bacon and shallots with the cheese sauce and stir into cooked brussels sprouts.
• 14 place into shallow casserole dish.
• 15 sprinkle toasted breadcrumbs over casserole and bake in medium oven (350°f) until casserole is bubbly and hot.