Gratin of Brussel Sprouts
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1-1/2 to 2 pounds small brussel sprouts
Salt to taste
1 cup heavy (or whipping) cream
4 slices bacon, sliced into 1/2-inch strips
Freshly ground pepper, to taste
4 tablespoons grated Gruybre cheese
Preheat the oven to 450. Lightly butter 13-inch gratin dish. Trim the base of the sprouts, discard the tough outer leaves and rinse well. Place sprouts in a medium-sized saucepan with salt and cold water to cover. Bring to a boil and continue boiling for three minutes. Drain and refresh under cold running water.
In a medium saucepan, simmer the cream over medium heat until reduced to 3/4 cup, about 10 minutes.
Saute the bacon until lightly browned. Drain on paper towel.
Combine the sprouts and bacon in the buttered gratin dish and season with the salt, pepper and nutmeg. Pour the cream over the top and sprinkle with the cheese.
Bake until nicely browned and crispy on top, about 15 minutes. Serve at once. Serves 6.
Georgia Van Melkebeke