Creamy Cheesy Brussels Sprouts

This recipe is from link below, I just made slight modifications which I've noted both right below and also inside the recipe. I'm copying the recipe here because sometime weblinks are broken and I really don't want to lose this recipe :)
This was the best brussels sprouts I've ever had (I'm in NM, USA) and my friend Hatice who tried this recipe in Switzerland said the same thing :)
http://paleomg.com/thanksgiving-brussels-sprouts-and-mushroom-gratin/
I used raw goat cheese& cream of coconut milk instead of heavy cream cause I can't really tolerate cow dairy and I used turkey bacon to halaalify the recipe lol :)
I buy the can of coconut milk that only has 3 ingredients (coconut, water and guar gum) I think it's the Thai brand. If you open the can without shaking it first, you will find that on top more than half of the can is the whiter creamier liquid and on the bottom is the more watery liquid. It's the top creamier part that I've used for this recipe. 
I also doubled all the ingredients since I happened to have 6 cups of brussels sprouts and the recipe worked great and fit in my 9x9 baking dish. And doubling the heavy cream was making 1 cup and since the can is about 2 cups the creamy part of an entire can worked out just fine. 
As to the turkey bacon, since it was taking forever to cook in the cazuela, I didn't wait until it was all crispy, instead I waited just until some pieces were starting to get crispy and most pieces were sort of cooked, and then, at the end of the recipe I put the baking dish in the oven for less than 15 minutes (maybe like 12 minutes) and when I placed it back under broiler with the turkey bacon pieces I just kept it a bit longer than 3 minutes (more like 6 minutes). That way the bacon ended up being crispy.
I added the diced garlic with the mushrooms later instead of with the onions so they won't burn. 
Also throughout the process of cooking I just kept adding as much coconut oil as needed to keep the bottom of the cazuela sufficiently greasy so food won't stick/burn. Cazuelas are no teflon pans :)

Thanksgiving Brussels Sprouts and Mushroom Gratin
Ingredients
  • 3 cups brussels sprouts, ends removed and halved
  • 3 tablespoons grass-fed butter, ghee or coconut oil, melted
  • pinch of salt
  • ½ pound bacon, cut into lardons
  • 2 garlic cloves, minced
  • 1 yellow onion, minced
  • 2 cups sliced button mushrooms
  • 1 teaspoon minced fresh rosemary (or dry)
  • ½ teaspoon salt (fresh ground crystals)
  • pinch of black pepper (fresh ground peppercorns)
  • ½ cup heavy cream (or cream of coconut milk as explained above)
  • ½ cup shredded parmesan cheese (or raw goat cheese)
  • 4 ounces shredded gruyere cheese (or raw goat cheese)

Instructions
  1. Preheat oven to 400 degrees.
  2. Toss halved brussels sprouts in fat and sprinkle with salt (I did this tossing in a cazuela). Lay out on a parchment paper lined baking sheet and place in oven. Bake for 30-35 minutes or until crispy.
  3. While brussels sprouts roast, place a large saucepan (or the same cazuela) over medium heat. Cook until bacon is crispy, then remove bacon using a slotted spoon.
  4. Keep bacon fat in pan, turn heat down, then add garlic and onion.
  5. Once onion has become translucent, add mushrooms and rosemary. Cook until mushrooms become soft, then add salt, pepper, heavy cream and parmesan cheese. Mix well to combine. (I took the cazuela off the heat, then immediately added the cheese and cream so they won't burn)
  6. Remove from heat, add brussels sprouts to mushroom sauce pan and mix well.
  7. Grease an 8×8 baking dish (or whatever dish you would like to serve it in. I did mine in smaller, individual dishes) add brussels sprouts mixture to dish, top with shredded gruyere cheese and place in oven to bake for 15 minutes then sprinkle with bacon pieces and place back in oven for 3 minutes under the broiler.
  8. Let rest for 10 minutes before serving.

Serve with a side of chicken legs sprinkled with fresh ground garlic/sea salt crystals/black peppercorns, baked at 450F for 45-50 minutes until the skin is really crispy (turn the legs upside down about midway so both sides are crispy). nom nom alhamdulillah (hallelujah) ! :)

Pictures from my goat cheese version: 
Pictures from Hatice's gruyere&parmesan version