Cheesy Brussel Sprouts

These brussel sprouts are flavorful and a twist on the traditional Thanksgiving dish.

• 6 strips bacon
• ¼ c water
• 2 T butter, room temperature
• 5 garlic gloves, minced
• 1 ½ c heavy cream
• ¾ c chicken broth
• 1 T cornstarch
• ½  t thyme
• ½ medium onion, chopped
• salt and pepper to taste
• ¾  c gruyere cheese, shredded
• 2/3 c mozzarella cheese, cheese
• 2 lbs brussels sprouts, trimmed and halved

Line a dish with paper towel and set aside.
 
Preheat oven to 375 degrees.
 
Place bacon in a dutch oven over medium heat and cook.   Drain bacon on prepared dish and set aside to crumble when cooled.  Drain all but 2 tablespoons bacon grease from the pan.
 
Place brussels sprouts to the pan over medium heat and stir to coat with the bacon grease.  Add a quarter cup of water, cover and cook five minutes.   Stir and add a couple more tablespoons of water, cover and cook for another three minutes.   Uncover and stir in the butter and garlic, cooking for two minutes.  Stir in the heavy cream.
 
Place chicken broth, cornstarch, thyme, onion and salt and pepper in a bowl and whisk together and pour into the pan.   Stir and simmer three minutes.   Stir in half of the bacon and half cup gruyere cheese. Pour mixture into a baking pan or casserole dish.    Sprinkle the remaining quarter cup gruyere cheese, mozzarella cheese and bacon on top and bake until cheese is melted.   (about three minutes.)  Rest for five minutes before serving.