Since Dave Argent asked for it, I thought I’d share it:
Brussel Sprouts au Gratin
3 pounds of Brussel sprouts, peeled, split lengthwise
1 pound of bacon, cut in 1/2 inch strips
1/2 cup of shallots (~2 medium shallots), minced
2 1/2 cups heavy cream
1/2 pound grated Gouda (any good melting cheese should work, and you could use a nice creamy blue cheese if you don’t have people that don’t like that sort of things)
Clean and cut the Brussel sprouts.
Cut the bacon.
Mince the shallots.
Grate the cheese.
Measure out the cream (I like to have everything set out before cooking).
Adjust oven rack to the middle and preheat oven to 425F.
Heat a few tablespoons of butter over medium heat, add the bacon and sauté until they’re nicely firmed up and rendered out the fat (10 minutes or so). Add the Brussel sprouts and fry until they are browned to your liking (5 minutes or so). Add the shallots and fry until the shallots are soft and you can smell them (1 minute or so). Add the cream, make certain to scrape any browned bits from the bottom of the pan (‘s why I use a cast iron Dutch oven so I can scrape with a metal spatula)
Reduce the heat until a simmer and cook, stirring all the time, until the cream is reduced to where it has thickened enough to coat each and everyone of the Brussel sprouts (20, 25 minutes or so). Add salt (koshering salt, please) and pepper (fresh ground black pepper is the way to go) to taste.
Transfer to an oven proof casserole dish (or, in my case, just leave it in the cast iron Dutch oven). Cover with the grated cheese. Do not cover with a lid, aluminum foil, or anything.
Put in the oven and bake until the cheese is melted, has crisped up brown spots and bubbles around the edges of the pan (20 minutes or so).
Serve immediately. Don’t just put this dish out and finish off the rest of the meal, or you may not get any of it. Be smart, and put this dish out last.