- Preheat oven to 350°F.
- Place bacon in an extra-large skillet and cook over medium-low heat until crispy. Remove from pan a drain on paper towels. Leave bacon fat in the skillet and stir in Kerrygold Salted Butter until melted.
- Add brussels sprouts to skillet, season with salt and pepper and stir to coat. Cook for 8-10 minutes, stirring occasionally to scrape up the bottom bits, until sprouts start to soften, and edges turn a bit brown and crispy. Stir in garlic and cook for 30 seconds.
- Slowly pour cream into skillet with sprouts, carefully scraping up any browned bits on the bottom of the pan. Lower heat to medium low and cook for 5 minutes to let sauce thicken slightly.
- Stir bacon into skillet and top with shredded Kerrygold Aged Cheddar. Bake for 15-20 minutes or until browned and bubbly. Serve immediately.
Recipe by Garnish with Lemon.