Scale
Ingredients
- 1/2 pound thick-cut bacon, cut into 1/2-inch lardons
- 2 pounds Brussels sprouts, split in half
- 1 medium shallot, finely minced
- 2 cups half-and-half
- 1 tablespoon Dijon mustard
- kosher salt and freshly ground black pepper
- 6 ounces shredded Gruyere, Comté, or Fontina cheese
Instructions
- Heat a cast-iron skillet over medium heat. Cook the bacon, stirring frequently until the fat has rendered and the bacon is browned. Add the Brussels sprouts and cook, stirring occasionally, until the sprouts have lightly browned, 5-7 minutes.
- Add the shallots and cook for 1 minute, stirring, until the shallots have softened and are fragrant.
- In a bowl (or in your measuring cup), combine the half-and-half and Dijon mustard. Add the half-and-half mixture to the skillet, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to a simmer. Cook, stirring frequently, until the liquid has reduced by about half and has a consistency that coats each sprout, about 30 minutes. Season to taste with salt and pepper. Remove from heat and top with the shredded cheese.
- Preheat the oven to 425F. Transfer the skillet to the oven and bake uncovered until the gratin is bubbly around the edges, and the cheese has melted and browned, about 20 minutes. Serve immediately.