Chef Bobby’s Cheesy Brussels Sprout Casserole
Chef Bobby from Encore Catering & Banquet Center shares his recipe for his Cheesy Brussels Sprout Casserole.
5 slices thick cut bacon optional
One cup sliced shiitake optional to sub the bacon out.
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
1/2 tsp. cayenne pepper optional.
2 Oz Chardonnay optional
3/4 c. heavy cream
1/2 c. shredded sharp white cheddar
1/2 c. shredded Gruyère
Preheat oven to 375°. In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, switch oven to broil and broil 1 minute.)