Gratin Of Brussels Sprouts


1 1/2 cups heavy cream
1 1/2 pounds small Brussels sprouts
Salt to taste
3 ounces slab bacon, sliced into ½ inch by ¼ inch strips
Freshly ground black pepper to taste
Pinch of freshly grated nutmeg
3 tablespoons grated Gruyere cheese


Preheat the oven to 450 degrees. Lightly butter a medium-size gratin dish. In a small saucepan, simmer cream over medium heat until it is reduced to 3/4 cup, about 10 minutes. Trim base of sprouts, discard tough outer leaves, and rinse well. Place sprouts in medium-size saucepan with salt to taste and water to cover. Bring to boil and continue boiling for 1 minute. Drain and refresh sprouts
Saute bacon in small skillet until lightly browned. Drain on paper towels and coarsely chop.
Combine sprouts and bacon in buttered gratin dish and season with salt, pepper and nutmeg. Pour cream over sprouts and sprinkle with cheese. Bake until nicely browned and crispy on top, about 15 minutes. Serve hot.




1.0 servings


Friday, December 10, 2010 - 1:02am


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