Brussels Sprouts Gratin
2 pounds Brussels sprouts
½ pound bacon
1 tablespoon butter
1 cup heavy cream
2 tablespoons fresh bread crumbs
8 tablespoons unsalted butter, cubed
Preheat oven to 375. Prepare the sprouts by cutting a thin slice off the root end of each and then cutting a slit on that end to establish even cooking. In a large pot of boiling salted water blanch sprouts for 5 minutes. Drain, drop in ice cold water and drain again. Sauté bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts and bacon mixture. Dot with bread crumbs and butter. Bake for 20 minutes or until hot.
2 pounds Brussels sprouts
½ pound bacon
1 tablespoon butter
1 cup heavy cream
2 tablespoons fresh bread crumbs
8 tablespoons unsalted butter, cubed
Preheat oven to 375. Prepare the sprouts by cutting a thin slice off the root end of each and then cutting a slit on that end to establish even cooking. In a large pot of boiling salted water blanch sprouts for 5 minutes. Drain, drop in ice cold water and drain again. Sauté bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts and bacon mixture. Dot with bread crumbs and butter. Bake for 20 minutes or until hot.