Brussels Sprout Casserole

1. Stage

Begin by preheating the oven to 400°F. Next, grease a 13x9-inch baking dish. Set aside.

2. Stage

In a large skillet, cook the bacon over medium heat until crispy, seven to eight minutes. Flip the bacon frequently to ensure an even crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Discard all but 1 tablespoon bacon fat.

3. Stage

Add the Brussels sprouts and shallots to the skillet; cook over medium heat for 8 to 10 minutes, or until the sprouts are crisp-tender. Next, stir in the garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook for one minute longer. Add 1/2 cup chicken broth; bring to a simmer. Cook until the broth evaporates, two to three minutes, stirring occasionally. Transfer the mixture to the prepared baking dish.

4. Stage

Next, add the butter to the same skillet over medium heat. Once bubbly, whisk in the flour; cook for one to two minutes or until the sauce is a light golden brown color. Whisk in the cream and remaining 1/2 cup broth, a few tablespoons at a time; bring to a simmer until thickened, three to four minutes. Stir in the thyme, the nutmeg, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove from the heat; stir in the cheese. Pour the sauce over the Brussels sprout mixture; stir lightly to combine. Sprinkle with cooked bacon crumbles.

5. Stage

Finally, in a small bowl, stir together the bread crumbs and olive oil until combined. Sprinkle the mixture on top of the Brussels sprouts. Bake until the bread crumbs are golden brown and the sauce is bubbly, 20 to 23 minutes.