Brussels Sprouts Brown Betty with bacon bread crumb topping

I made two spectacular side dishes a brussel sprouts brown Betty with bacon breadcrumb topping it's from my fellow food blogger pal shauna havey I've met last year along with my friend lisa Keys at 2017 Gilroy garlic cook off and shes got the best brown Betty ever. I also made tamale stuffing butternut squash casserole subbing butternut squash for 1 can 48 oz Bruce's yams drained and added 1/2 cup chicken broth and 2 cloves garlic trimmed, left whole complete recipe on http://autismcooks22.blogspot.com/2014/12/tamala-stuffing-butternut-squash.html?m=1 so I hope you enjoyed this delicious side

Brussels sprouts brown Betty with bacon breadcrumb topping

1-1/2 pounds fresh Brussels sprouts, sliced

1 small onion, chopped

4 garlic cloves, minced

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon pepper

1-1/2 cups shredded Swiss cheese

1 cup heavy whipping cream

8 bacon strips, cooked, crumbled,  divided

1/2 cup panko bread crumbs 

 3 tbl reserved bacon fat 

Preheat oven to 425°. In a large bowl, combine the first six ingredients; toss to coat. Transfer to a greased 13x9-in.roasting dish. Bake, uncovered, 20 minutes. Reduce temp to 375 degrees.  Take out of roasting pan,  transfer to gratin dish and Stir in the cheese, cream and half of the bacon. Bake until bubbly and starting to brown, 12-15 minutes longer.

Meanwhile in a bowl mix together remaining bacon bits, bacon fat and bread crumbs and mix until crumbly and take out and top gratin on top and return to oven for 10 minutes or until browned and bubbly. 

Let cool completely.before eating