2 pounds fresh Brussels sprouts, trimmed and halved
6 slices turkey bacon, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded Gruyere or Swiss cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Panko breadcrumbs
2 tablespoons melted butter
Instructions
Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with butter or a light coating of oil. Prepare the Brussels sprouts by rinsing them, trimming the woody ends, and slicing them in half lengthwise.
In a large skillet over medium heat, cook the chopped turkey bacon until it is crispy and golden brown. Remove the turkey bacon from the pan and set it aside on a paper towel to drain, but keep about a tablespoon of the rendered fat in the pan for extra flavor.
Reduce the heat to low and pour in the heavy cream, salt, and pepper. Stir in the Parmesan cheese and the cooked turkey bacon. Allow the mixture to simmer for 2 minutes until the sauce slightly thickens and coats the vegetables evenly.
Transfer the mixture into your prepared baking dish. Spread it out into an even layer and sprinkle the shredded Gruyere cheese over the top. In a small bowl, mix the breadcrumbs with melted butter and sprinkle this over the cheese layer. Bake for 15 to 20 minutes until the cheese is bubbly and the topping is a deep golden brown.
