BRUSSELS SPROUTS AND BACON GRATIN

BRUSSELS SPROUTS AND BACON GRATIN image

Yield 6 servings

Number Of Ingredients 14

2 pounds fresh Brussels sprouts, outer leaf layers removed, sprout ends sliced off, halved lengthwise
2 tablespoons unsalted butter, melted
1/4 pound slab of bacon cut into 1/4-inch dice
3/4 teaspoon salt (or to taste)
Freshly ground pepper, to taste
1 cup plus 2 tablespoons heavy cream
Topping
Ingredients
1½ cup fresh breadcrumbs or 1 cup dried breadcrumbs
6 tablespoons grated Parmesan
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons minced fresh sage (parsley or chives can be substituted)

Steps:

1. Preheat oven to 425 degrees and place rack on highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. 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 two or three times during cooking. 2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside. 3. When spouts are ready, toss with cream. Arrange sprouts back 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.