6 strips thick cut bacon
2 tablespoons unsalted butter softened or melted
2 pounds medium-small Brussels sprouts ends trimmed, cut in half
4-5 cloves garlic minced
1 1/2 cups heavy cream
3/4 cup low sodium chicken broth
1 tablespoon cornstarch
1 teaspoon dried parsley
1/2 tsp EACH dried basil, dried oregano, dried thyme, onion powder
1/4 tsp EACH salt, pepper
3/4 cup (6 oz) freshly shredded Gruyere cheese divided
2/3 cup freshly shredded mozzarella cheese
Preheat oven to 375 degrees F.
Heat a large deep oven-proof skillet (3.5 qt.) or Dutch oven over medium heat. Add bacon strips and cook until crispy. While the bacon is cooking, whisk chicken broth, cornstarch and all seasonings (parsley through pepper) together in a pourable measuring cup or bowl; set aside.
Transfer cooked bacon to a paper towel lined plate. Set aside to crumble when cool enough to handle. Drain all but 2 tablespoons bacon grease from the pan.
Increase heat to medium-high. Add trimmed and halved brussels sprouts to the pan and stir to coat evenly in the bacon grease, scraping up the brown bits on the bottom of the pan. Carefully add 1/4 cup water to the pan (if you have the patience, flip as many sprouts as will fit cut side down in the pan), cover, and cook 2 minutes. After 2 minutes, stir the Brussels sprouts and add an additional 2 TBS water, cover, and cook an additional 1 minute.
Uncover and add 2 tablespoons softened butter to the pan followed by garlic; sauté 2 minutes.
Add heavy cream and chicken broth with seasonings and simmer 2-3 minutes, until the sauce is thickened and sprouts are almost to desired tenderness (they’ll cook slightly more in the oven). Stir in half of the bacon and 1/2 cup Gruyere cheese. Top with remaining 1/4 cup Gruyere cheese and mozzarella cheese.
Transfer to the oven and bake at 375 for 3 minutes, until cheese is melted. Let stand 5 minutes before serving.