1-Preheat the oven to 400 degrees F to get everything ready for baking.

2-Cook 12 oz of thick cut bacon in a large cast iron skillet until it’s browned and crisp, then remove it with a slotted spoon to a paper towel-lined plate, leaving 2 to 3 tbsp of bacon grease in the pan.

3-Add 2 lbs of trimmed and halved Brussels sprouts to the pan, season with salt and pepper to taste, and cook over medium-high heat until they’re lightly charred, about 6 minutes; then stir in 2 tsp of minced garlic and cook until fragrant.

4-Remove the Brussels sprouts from the pan to a plate or baking dish for a moment.

5-Melt 2 tbsp of butter in the pan over medium heat, then whisk in 2 tbsp of all-purpose flour; gradually whisk in 1 ½ cups of heavy cream or half and half until it’s heated through, and stir in ⅓ cup of shredded Parmesan cheese until melted and smooth.

6-Add the Brussels sprouts and cooked bacon back to the pan and stir to coat everything evenly; if you’re using a baking dish, pour the cream mixture over the sprouts and bacon and stir.

7-Fold in ¾ cup of shredded mozzarella cheese and stir quickly, then bake in the oven for 15 to 20 minutes until bubbly and the Brussels sprouts are tender.

8-Serve immediately for the best taste and texture.