Step 1

Preheat oven to 375°. In a large 12 inch oven safe skillet over medium-high heat, cook bacon until crispy, around 6-8 minutes. Remove using a slotted spoon to paper towels to drain. Reserve 3 Tbsp drippings in pan, freeze or discard the rest. Drain bacon on a paper towel-lined plate, then chop.

Step 2

Return skillet to medium-high heat adding 2 Tbsp butter to bacon drippings. Add onion cooking for 2-3 minutes, then add garlic. Cook for 1 minute.

Step 3

To the pan add chicken stock, brussels sprouts salt, pepper, red pepper flakes and thyme. Lower heat to medium, then cook uncovered for 10-15minutes, stirring occasionally, until fork tender. (Chicken stock should evaporate.)

Step 4

Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and bacon.

Step 5

In a small bowl, melt reserved 2 Tbsp butter. Toss with panko and Parmesan, sprinkle on top.

Step 6

Place into the oven and bake until cheese is bubbly around 15-20 minutes. Broil for 1-2 minutes to brown top further, if desired.

Step 7

Let stand 5 minutes, then serve garnished with additional thyme.