Preheat the oven to 400°F (200°C).

Place a skillet over medium-high heat and cook the 8 slices (8 oz / 225g) of bacon until it is crispy, which should take about 6 minutes.

Reserve 1 tbsp (0. 5 oz / 14g) of the rendered bacon fat to grease the casserole dish, and roughly chop the cooked bacon.

Lightly oil a casserole dish using the reserved 1 tbsp (0. 5 oz / 14g) of bacon fat and set it aside.

In a medium mixing bowl, gently toss the blanched 1 lb (16 oz / 454g) of Brussels sprouts with the chopped bacon and 0. 5 cup (2 oz / 56g) of the shredded Swiss cheese.

Transfer the Brussels sprouts, bacon, and cheese mixture into the prepared casserole dish, spreading it out into an even layer.

Pour the 0. 75 cup (6 fl oz / 170g) of heavy whipping cream evenly over the Brussels sprouts, ensuring they are well coated.

Top the casserole with the remaining 0. 5 cup (2 oz / 56g) of shredded Swiss cheese.

Bake the casserole uncovered for about 20 minutes, or until the cheese is melted and lightly browned on top, and the vegetables are bubbling and heated completely through.

Serve immediately and enjoy!

Shred your own cheese: Always buy a block of Swiss cheese and grate it yourself. Pre-shredded cheeses are coated with anti-caking agents (like cellulose) that prevent them from melting into the smooth, creamy texture you want for a high-quality Brussels Sprouts Casserole.

Dry the sprouts completely: After blanching the Brussels sprouts for 10 minutes, drain them and pat them thoroughly dry with a paper towel. Excess water is the enemy of a rich cream sauce and will make your Brussels Sprouts Casserole watery.

Add a crunchy topping: If you love contrasting textures, sprinkle some toasted breadcrumbs, crushed pork rinds (for a low-carb option), or chopped pecans over the top of your Brussels Sprouts Casserole during the last 5 minutes of baking.