Kosher salt and freshly ground black pepper, to taste
1 ¼ cups shredded Gruyere cheese, divided
Instructions
Preheat oven to 400 degrees F.
In a large pot of boiling salted water, blanch brussels sprouts until crisp tender, about 3-5 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, for about 6-8 minutes. Drain excess fat, reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
Add garlic and shallots to the skillet, and cook, stirring frequently, until fragrant, about 2 minutes.
Whisk in flour until lightly browned, for about 1 minute. Gradually whisk in milk, heavy cream, thyme and nutmeg. Cook, whisking constantly, until incorporated and slightly thickened, for about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in brussels sprouts, bacon and 1 cup cheese until the cheese has melted, about 1-2 minutes. Sprinkle with remaining ¼ cup cheese.
Place into oven and bake until golden brown and bubbly, for about 20-25 minutes.
