Ingredients:
1/2 pound bacon (reserve 1/4 cup bacon fat)
2 pounds young tender Brussels sprouts
1/4 cup all purpose flour
2 cups half and half
2 Tbsp dry white wine
pinch of nutmeg
1 tsp salt
1/2 tsp black pepper
1/4 tsp coriander
2 cloves crushed garlic
2 shallots (about 1/4 cup) finely chopped
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2 cups shredded 4 cheese blend
1/4 cup Parmesan cheese
Directions:
Preheat oven to 385 degrees
Prepare the Brussels sprouts:
Clean and halve the sprouts (if they are large, you may want to quarter them). Place them in a sauce pan and cover with water and add 2 tsp of the salt. Bring to a boil and cook until tender about 4-7 minutes depending on the size of the sprout pieces. Drain and set aside.
In a large skillet, brown the bacon to crispy then drain on a paper towel. Reserve 1/4 cup of the bacon fat in the skillet and stir in flour until smooth. Once the mixture starts to bubble, cook for 1 minute, stirring continuously. Add the half and half and stir until the mixture thickens and there are no lumps, about 2 minutes. Add the white wine, nutmeg, salt, pepper, coriander, and garlic, stir until combined. Stir in shallots and bacon. Add Parmesan cheese and 1 cup of cheese blend, stir until well combined and smooth. Fold in Brussels sprouts. Transfer to a baking pan and top with the remaining cheese blend. Put in the oven and bake until the cheese is melted and the edges are slightly bubbly, about 10 minutes.