Brussels Sprout Casserole

Directions

1. Preheat oven to 400°. Grease a 13 x 9-in. baking dish.
2. In a large skillet, cook bacon over medium heat until crispy, 7-8 minutes, stirring frequently. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Discard all but 1 tablespoon bacon fat.
3. Add Brussels sprouts and shallots to the skillet; cook over medium heat 8-10 minutes or until Brussels sprouts are crisp-tender. Stir in garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper; cook one minute longer. Add 1/2 cup chicken broth; bring to a simmer. Cook until evaporated, 2-3 minutes, stirring occasionally. Transfer mixture to prepared baking dish.
4. Add butter to the same skillet over medium heat. Once bubbly, whisk in flour; cook 1-2 minutes or until lightly golden brown. Whisk in cream and remaining 1/2 cup broth, a few tablespoons at a time; bring to a simmer until thickened, 3-4 minutes. Stir in thyme, nutmeg, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; stir in cheese. Pour sauce over Brussels sprout mixture; stir lightly to combine. Sprinkle with cooked bacon crumbles.
5. In a small bowl; stir together breadcrumbs and olive oil. Sprinkle mixture on top of Brussels sprouts. Bake until breadcrumbs are golden brown and sauce is bubbly, 20-23 minutes.