6 SLICES BACON, DICED
3 TBSP BUTTER
1 SMALL SHALLOT MINCED
2 LBS. FRESH BRUSSELS SPROUTS, HALVED
1 TSP SALT
½ TSP PEPPER
¾ C HEAVY CREAM
¾ C SHREDDED WHITE CHEDDAR CHEESE
¼ C GRATED PARMESAN CHEESE
PREHEAT OVEN TO 375. IN A LARGE SKILLET OVER MED -HIGH HEAT, COOK BACON UNTIL CRISP. REMOVE BACON AND LEAVE DRIPPINGS IN SKILLET. MELT BUTTER IN DRIPPINGS AND ADD SHALLOT. SAUTE FOR 3-4 MINUTES AND THEN ADD SPROUTS. SAUTE FOR 8-10 MINUTES. TURN OFF HEAT AND ADD CREAM, SALT AND PEPPER. STIR IN CHEDDAR. TRANSFER TO A 2 QT BAKING DISH AND TOP WITH PARMESAN CHEESE. BAKE FOR 20 MINUTES OR UNTIL TOP IS GOLDEN.