2 pounds Brussels sprouts, cleaned and cut in half
Salt and pepper
1 tablespoon garlic, minced
1 shallot, peeled and minced
4 tablespoons butter
2 tablespoons flour
2 cups heavy cream
1 1/2 cups white cheddar cheese
1/2 cup panko breadcrumbs
1/4 cup Parmesan cheese
Pinch of cayenne
Preheat oven to 400°F, and butter a casserole dish.
In a large skillet, cook bacon until starting to crisp. Remove with a slotted spoon, and reserve bacon fat.
Place Brussels sprouts in pan, cut side down, and allow to caramelize slightly. Season with salt and pepper, add garlic, shallots and butter, and cook another 3 minutes until tender.
Sprinkle with flour and stir to incorporate. Add cream, and bring to a boil. Reduce to a simmer, and cook until it starts to thicken, 3-5 minutes.
Sprinkle with white cheddar, season with salt and pepper and a pinch of cayenne. Toss bacon and Brussels sprouts mixture together with cheese sauce, pour into baking dish and top with Parmesan and breadcrumbs.