Gratin of Brussels Sprouts

"From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Delicious."
 
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photo by Queen Dana photo by Queen Dana
photo by Queen Dana
photo by Queen Dana photo by Queen Dana
Ready In:
30mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Preheat oven to 450°F Lightly butter a medium-size gratin dish.
  • In a small saucepan, simmer the cream over medium heat until it is reduced to 3/4 cup, about 10 minutes.
  • Trim the base of the sprouts, discard the tough outer leaves, and rinse well. Place the sprouts in a medium-sized saucepan with salt and cold water to cover. Bring to boil and continue boiling for one minute. Drain and refresh under cold running water.
  • Sauté the bacon in a small skillet until lightly browned, 2 to 3 minutes. Drain on paper towels and coarsely chop.
  • Combine the sprouts and bacon in the buttered gratin dish and season with 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.

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Reviews

  1. Creamy and comforting. Very nice! Must cook the cream thick enough to cling to the sprouts.
     
  2. Fantastic! This made a very tasty gratin, very rich and satisfying. My husband will eat Brussels Sprouts, but they aren't his favorite, and even he went back for more! Bacon and Gruyere make for a great flavor combination. Made for PAC 2010
     
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RECIPE SUBMITTED BY

My most cherished cookbook is Ruth Van Waerebeek's Everybody Eats Well in Belgium. It has been my inspiration for most of our family's special occasions and holiday meals and it was through exploring this book that cooking and entertaining became such a pleasurable hobby for me. The book is out of print, but I contacted Ruth to express my appreciation and ask her permission to include her recipes here. In her words: "My main concern when I wrote this book, was exactly that, that people around the globe would be able to taste these wonderful Belgian flavors! So, I don't have any objection that you post the recipes on the web."
 
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