Creamed Brussels Sprouts Gratin - Testing

1 - I ended up leaving it too long in the oven, so the cheese on top got a little over done, but the Brussels sprouts got all soft, which I typically don't like, but in this instance it went really well with the creaminess of the dish.

2 - Cleaned up the instructions which was needed. The sprouts came out quite soft again. I think I'd like them to retain a bit more body though. The flavor, however, was excellent. Very rich. Would be good to match with something light and/or fresh. Oh, and I ended up putting them in the oven for the last bit with the blue cheese scalloped potatoes. So that means it baked at 350F for about 40 minutes+ and the top browned just fine, I think. But it may be that extended time in the oven after them cooking in the pan that made them so soft.

1/2 lb bacon cut into lardons

2 Tbsps. butter

2 1/2 lb brussels sprouts

1 minced small onion

2 cups cream

salt and pepper

6 oz grated Gruyere

1. Fry the bacon in the butter until it is starts to brown. Don't wait too long because you'll be adding the onion and sprouts to cook with the bacon.
2. Add the minced onion, and stir until it's just softened and aromatic, about 1 minute. 
3. Add the sprouts (SEE NOTE, IMPORTANT). 
4. So here, should I Add the sprouts then turn down the heat. Stir-fry the sprouts for about 5 minutes, or just enough to loosen and scrape up the browned bits of bacon at the bottom of the pan. Although it's ok if the sprouts brown, it's just not necessary since the bacon will be all the browning flavour you'll need.
5. Add the cream and to the cooled pan and reintroduce to the heat source. S scrape up all remaining browned bits. 
6. Bring it to a slow boil and then reduce the temperature for a slow simmer.
7. Allow the cream to slowly reduce to about half it's original volume, and the Brussels sprouts are softened. Reduced this way the cream will have turned into a thicker sauce. Add the salt and pepper.
8. You could stop here, and serve immediately. OR you can opt to cover up the casserole and refrigerate it, to finish baking later. 
9. Gratin Option: 
10. When ready to bake, preheat the oven to 425F, adjusting the rack to the center position, and bake, uncovered, for about 20 minutes, or until the casserole is bubbling and the cheese on top is melted and spotted with brown spots.

NOTE: (when buying or harvesting sprouts, try to choose small, tight, dense heads, the smaller the better. If they're the size of a quarter, you can leave them whole. Anything bigger, cut in half or quarters.)