Ingredients 12 ounces center cut bacon, chopped

2 tablespoons Kerrygold

Salted Butter

2 pounds brussels sprouts, washed, trimmed and cut in half (or quarters if very large)

3 teaspoons minced garlic

Kosher salt and freshly ground pepper

1 ½ cups heavy cream

3 ounces shredded Kerrygold

Aged Cheddar Cheese

Instructions:

  1. Preheat oven to 350°F.
  2. Place bacon in an extra-large skillet and cook over medium-low heat until crispy. Remove from pan a drain on paper towels. Leave bacon fat in the skillet and stir in Kerrygold Salted Butter until melted.
  3. Add brussels sprouts to skillet, season with salt and pepper and stir to coat. Cook for 8-10 minutes, stirring occasionally to scrape up the bottom bits, until sprouts start to soften, and edges turn a bit brown and crispy. Stir in garlic and cook for 30 seconds.
  4. Slowly pour cream into skillet with sprouts, carefully scraping up any browned bits on the bottom of the pan. Lower heat to medium low and cook for 5 minutes to let sauce thicken slightly.
  5. Stir bacon into skillet and top with shredded Kerrygold Aged Cheddar. Bake for 15-20 minutes or until browned and bubbly. Serve immediately.  

Recipe by Garnish with Lemon.