Over-The-Top Creamed Brussels Sprouts Gratin

• 1/2 pound bacon, cut into 1/2-inch lardons
• 2 tablespoon unsalted butter
• 2 1/2 pounds Brussels sprouts, split in half
• 1 medium shallot, finely minced (about 1/4 cup)
• 2 cups heavy cream
• Kosher salt and freshly ground black pepper
• 6 ounces shredded Gruyere, Comte, or Fontina cheese

1. Step 1: Heat butter and bacon over medium-high heat in a large straight-sided saute pan. Cook, stirring frequently, until well browned, about 8 minutes. Add brussels sprouts and cook, stirring, until lightly browned, about 4 minutes. Add shallots and cook, stirring, until softened and fragrant, about 1 minute. Add heavy cream and scrape up any browned bits from the bottom of the pan.
2. Step 2: Adjust heat to maintain a bare simmer. Cook, stirring frequently, until cream has reduced by about half and has a consistency that coats each sprout, about 20 minutes. Season to taste with salt and pepper. Transfer mixture to a casserole pan and cover with shredded cheese (for make-ahead instructions, see note above).
3. Step 3: Adjust oven rack to center position and preheat oven to 425u0b0F. Transfer casserole to oven and bake uncovered until bubbly around the edges and cheese is melted and spotted brown, about 20 minutes. Serve immediately.

bacon, unsalted butter, brussels sprouts, shallot, heavy cream, kosher salt, gruyuere

Taken from www.epicurious.com/recipes/member/views/over-the-top-creamed-brussels-sprouts-gratin-52953161 (may not work)