I bought a fresh stalk of brussels sprouts and used most of them in this dish. I drained in a colander after blanching and dried them as much as I could with a terry cloth tea towel to get as much water out as I could. The bacon, onions, and one chopped clove of garlic I sautéed in a cast iron chicken frier, added the sauce ingredients, then poured over the sprouts in the baking dish. I only had five ounces of gruyere so added three slice of swiss cheese.