Ingredients:

  • 1 lb Brussels sprouts, trimmed and halved
  • 4 oz bacon, diced
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/2 cup Gruyere cheese, shredded
  • 1 tsp Dijon mustard
  • salt to taste
  • black pepper to taste
  • 1 tsp fresh thyme, chopped

Instructions:

  1. In a large skillet over medium-high heat, fry the diced bacon until crisp. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.
  2. Toss the halved Brussels sprouts into the hot bacon fat. Cook undisturbed for 3–5 minutes until the flat side is mahogany-colored.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant but not brown.
  4. Lower the heat to medium. Stir in the Dijon mustard, scraping up any browned bits from the bottom of the pan.
  5. Pour in the heavy cream and simmer for 2 minutes until the sauce begins to thicken and coat the sprouts.
  6. Remove from heat and stir in the Parmesan cheese, half of the Gruyere, and the fresh thyme.
  7. Transfer the mixture to a baking dish or keep in the oven-safe skillet.