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Thanksgiving: Creamy Brussels Sprouts

Source of Recipe


Country Living






List of Ingredients



• 5 slices thick-cut bacon
  
• 1 cup shallots (about 4 shallots), thinly sliced
  
• 1 pound Brussels sprouts, trimmed, cut in half
  
• 1/3 cup white wine
  
• 1/2 tsp salt
  
• 1/4 tsp fresh-ground pepper
  
• 2 cups low-sodium chicken broth
  
• 1/2 cup heavy cream
  
• 1 cup Gruyère cheese (about 3 ounces), finely grated
  






Instructions



1. Heat the oven to 375° F.
   
   
2. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain the bacon and discard all but 2 tablespoons of the fat. Add the shallots and the Brussels sprouts and cook over medium heat until the shallots are soft and the Brussels sprouts have begun to turn golden, about 10 minutes. Add the wine, salt and pepper, and stir well, scraping any bits from the bottom of the pan. Add the chicken broth and stir. Reduce heat to low, and cook until Brussels sprouts are tender and liquid is syrupy and reduced by half, about 20 minutes.
   
   
3. Transfer to an 8- x 10-inch casserole. Cut the bacon into 1/2-inch pieces and add it to the Brussels sprouts. Add the cream and sprinkle with the cheese. Bake until the liquid is bubbling, the cheese has melted, and the top is golden brown, about 20 minutes. Serve immediately.
   
   Makes 6 servings.