Prep 0 mins
Cook 30 mins
From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Delicious.
- 354.88 ml heavy cream (or whipping)
- 907.18 g small Brussels sprouts
- salt, to taste
- 85.04 g thick slab bacon, sliced into 1/2 x 1/4-inch strips
- fresh ground black pepper
- 0.25 ml of freshly grated nutmeg
- 44.37 ml gruyere cheese, grated
- 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.
Creamy and comforting. Very nice! Must cook the cream thick enough to cling to the sprouts.
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