1-Preheat your oven: to 400 degrees Fahrenheit to ensure everything bakes evenly.

2-Cook the bacon: In a large skillet, cook the 12 ounces of thick-cut bacon until it’s crisp and golden. Once done, remove the bacon and set it aside, but leave about 2 to 3 tablespoons of that flavorful bacon grease in the pan. This step infuses the dish with smoky goodness right from the start.

3-Cook the Brussels sprouts: Next, add the 2 pounds of trimmed and halved Brussels sprouts to the pan with the bacon grease. Season them with salt and pepper, then cook over medium-high heat until they get lightly charred, which takes about 6 minutes. Stir in the 2 teaspoons of minced garlic and cook just until it’s fragrant, adding a nice aromatic touch.

4-Make the sauce: Remove the Brussels sprouts from the pan and set them aside. In the same pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour to create a roux. Gradually add 1 ½ cups of heavy cream or half and half, whisking until it’s heated through and smooth.

5-Combine and cheese: Stir in the ⅓ cup of shredded Parmesan cheese until the sauce is creamy and well combined. Now, return the Brussels sprouts and cooked bacon to the pan, or if you’re using a baking dish, pour the sauce over them. Fold in the ¾ cup of shredded mozzarella cheese and stir quickly to mix everything.

6-Bake the dish: Finally, bake the dish for 15 to 20 minutes until it’s bubbly and the Brussels sprouts are tender. Serve it right away to enjoy that fresh, warm flavor. For dietary adaptations, follow the same process but use vegan alternatives or gluten-free flour as needed.