1/4 cup sliced shallots
2 cloves garlic, minced
32 oz bag of fresh Brussels sprouts
1/4 tsp kosher salt
pinch black pepper
1/4 tsp paprika
3/4 cup heavy cream
3/4 cup shredded sharp white cheddar cheese
1/2 cup shredded Gruyere cheese
6 slices cooked bacon, crumbled
minced fresh parsley, for garnish
Preheat oven to 375 degrees F. Add butter to a large oven safe pan or skillet, and heat over MED heat. Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes. Remove pan from heat, pour in heavy cream. Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts. Top with crumbled bacon and bake about 12 minutes, until cheese is melted and bubbly. Sprinkle with additional black pepper and minced parsley if desired.