2 pounds Brussels sprouts (buy large ones to make it easier to slice)
2 tablespoons extra virgin olive oil
¼ pound thick cut bacon cut into half inch pieces
1 cup red onion diced half inch pieces
1 cup red bell pepper diced half inch pieces
1 tablespoon fresh garlic minced
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 ounces Gruyere cheese, shredded on large holes of a box grater, divided
1 5.2-ounce package Boursin cheese (garlic and herb flavor)
½ cup sour cream
½ cup mayonnaise
2 whole eggs
¼ cup Parmesan cheese, grated
Preheat oven to 375 degrees F.
Using a mandolin, slice Brussels sprouts into one quarter inch slices. Leave root end on to make it easier to hold then discard the root after slicing. Use a protective guide.
In a large skillet, heat oil over medium high heat and add bacon and cook to just short of crisp, 3-5 minutes.
Add red onion, red bell pepper and garlic and saute three minutes.
Add sliced Brussels sprouts, salt and pepper and cook just until they are no longer raw but not cooked, about three minutes.
While vegetables are cooking, in a medium bowl mix half the shredded Gruyere swiss with the Boursin cheese, sour cream, mayonnaise and eggs.
Remove the pan with the Brussels sprouts mixture from the heat, and stir in the cheese mixture then pour into a 9×13-inch oven safe dish or pan.
Sprinkle on the Parmesan and remaining Swiss and bake uncovered for 30 minutes.
Remove and serve.
Keywords: Brussels sprouts, bacon