- 1 tablespoon butter
- 4 slices bacon, chopped
- 1/2 cup sliced shallots
- 1/4 cup sherry or brandy
- 3 pounds Brussels sprouts, trimmed and quartered
- 2 cups cream or half-and-half
- Salt and pepper, to taste
- 1 cup grated Parmesan cheese
Preheat oven to 425° F.
Melt butter in a large, straight-sided sauté pan or Dutch oven over medium heat. Add bacon and cook until crisp, about 5 minutes. Stir in shallots and cook until softened, about 3 minutes. Deglaze the pan with sherry or brandy and reduce. Add sprouts and cook until lightly browned, stirring frequently, about 7 minutes. Pour in cream and bring to a simmer. Cook, stirring often, until cream has reduced and sprouts are fork tender, 10 to 15 minutes. Season to taste with salt and pepper.
Transfer to a casserole dish and sprinkle with Parmesan. Bake until sauce is bubbling and cheese is golden, about 10 minutes. Serve immediately.
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