BRUSSELS SPROUT AND BACON GRATIN

Brussels Sprout and Bacon Gratin image

Provided by Chicagoland Chef du

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs Brussels sprouts, outer leaves removed, ends sliced off, halved lengthwise
2 tablespoons unsalted butter, melted
1/4 lb slab bacon, cut into 1/4-inch dice, uncooked
3/4 teaspoon salt, can adjust to personal taste
fresh ground black pepper, to taste
1 cup heavy cream, PLUS
2 tablespoons heavy cream
1 1/2 cups fresh breadcrumbs, substitute 1 C dried
6 tablespoons grated parmesan cheese
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons fresh sage, minced, substitute parsley, chives

Steps:

Preheat oven to 425°F and place rack at the highest level.
Toss Brussels sprouts with melted butter, bacon, salt and pepper.
*My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
When sprouts are ready (after 25 mins), toss with cream.
Return to the original baking dish and arrange in a single layer.
Sprinkle the topping evenly over all.
Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
Let rest 15 minutes before serving.